Roasted Pomegranate Chicken

Directions

1. 1
   Preheat oven to 375F In a cup, mix oil and garlic.
2. 2
   Brush garlic oil over chicken.
3. 3
   Place chicken in a shallow baking dish.
4. 4
   Drizzle any remaining oil over chicken.
5. 5
   Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
6. 6
   Remove 1 tablespoon seeds from pomegranate.
7. 7
   Set aside for garnish.
8. 8
   Squeeze juice form remaining pomegranate through a sieve into a small bowl.
9. 9
   In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar.
10. 10
    Bring to a boil over high heat.
11. 11
    Reduce heat to low and cook 5 minutes.
12. 12
    Season sauce with salt and pepper to taste.
13. 13
    Transfer roasted chicken to a serving platter and pierce each piece several times.
14. 14
    Pour sauce over chicken.
15. 15
    Garnish with pomegranate seeds and serve at room temperature.