Preheat your oven to 200C/400F and ensure a rack is in the middle of the oven.
Trim and tidy the chicken thigh skin to remove excess and season with ¾ of the salt and pepper.
2.2 lb chicken thighs, skin on and bone in, 1 ½ teaspoons sea salt flakes, ½ teaspoon ground black pepper
Heat the oil in a cast iron skillet over medium high heat. Place the chicken thighs skin side down and cook for 5-7 minutes until the skin is golden brown.
1 tablespoon olive oil
Flip the chicken thighs over and arrange evenly in the pan.
Scatter with the fresh thyme sprigs (tossed in oil), garlic cloves and the lemon slices, ensuring they are tucked between the thighs. Cook in the preheated oven for 10 minutes.
1 head of garlic, 1 lemon, 8-10 fresh thyme sprigs
After 10 minutes, remove the pan from the oven and place the cherries around the chicken.
2 cups fresh cherries
Stir together the pomegranate molasses and honey in a small jug and pour over the cherries (take care to avoid the chicken skin or it will burn) and sprinkle with the lemon zest. Sprinkle with the remaining salt and pepper and return to the oven for 30 minutes.
2 tablespoons pomegranate molasses, 1 tablespoon honey
After 30 minutes the chicken will be cooked through (165F/73C internal temperature). The skin should be golden and crispy and the cherry juices bubbling away. Garnish with extra thyme and serve with salad, crusty bread and juices from the pan.