Pomegranate Chicken

Name: Pomegranate Chicken
Ingredients: 2 cups pomegranate juice; 1/4 cup packed brown sugar; 1 tablespoon cider vinegar; 2 cloves garlic, peeled and smashed; 1 tablespoon lime juice; 1 lime; 1 (4 pound) whole chicken; 1/2 small onion; 1 1/4 teaspoons salt, divided; 1 bay leaf; 1/2 teaspoon black pepper; 1/2 teaspoon dried rosemary

12 ingredients

4 steps

Ingredients

2 cups pomegranate juice
1/4 cup packed brown sugar
1 tablespoon cider vinegar
2 cloves garlic, peeled and smashed
1 tablespoon lime juice
1 lime
1 (4 pound) whole chicken
1/2 small onion
1 1/4 teaspoons salt, divided
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
3

Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
4

Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.