Name: Pomegranate Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Pomegranate juice - 2 cups; Packed brown sugar - ¼ cup; Cider vinegar - 1 tablespoon; Garlic, peeled and smashed - 2 cloves; Lime juice - 1 tablespoon; Lime - 1; Whole chicken - 1 (4 pound); Onion - ½ small; Salt, divided - 1 ¼ teaspoons; Bay leaf - 1; Black pepper - ½ teaspoon; Dried rosemary - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pomegranate Chicken

1. Pomegranate juice - 2 cups

2. Packed brown sugar - ¼ cup

3. Cider vinegar - 1 tablespoon

4. Garlic, peeled and smashed - 2 cloves

5. Lime juice - 1 tablespoon

6. Lime - 1

7. Whole chicken - 1 (4 pound)

8. Onion - ½ small

9. Salt, divided - 1 ¼ teaspoons

10. Bay leaf - 1

11. Black pepper - ½ teaspoon

12. Dried rosemary - ½ teaspoon

How to cook deliciously - Pomegranate Chicken

1. Stage

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

2. Stage

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. Stage

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. Stage

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.