Pomegranate Chicken

american_region asian caribbean filipino korean thai drink main sweet sour savory medium fast

Prep

24 min

Cook

51 min

Total

75 min

Ingredients (12)

2 cups pomegranate juice g

¼ cup packed brown sugar g

1 tablespoon cider vinegar g

2 cloves garlic, peeled and smashed g

1 tablespoon lime juice g

1 lime g

1 (4 pound) whole chicken g

½ small onion g

1 ¼ teaspoons salt, divided g

1 bay leaf g

½ teaspoon black pepper g

½ teaspoon dried rosemary g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.