Serves 4
90 min
Pomegranate Roasted Chicken
Recipe GLPR71f7c2a03a04f7
A stunning herb-infused roasted chicken glazed with pomegranate juice and garnished with fresh pomegranate seeds. The bird is roasted until golden and juicy, with the pan drippings reduced into a rich, tangy sauce that balances sweetness and savory notes perfectly for an elegant main course.
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Ingredients
1 whole chicken (3 pounds), giblets removed and patted dry
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 tablespoon fresh thyme leaves
1 cup pomegranate juice
1 cup low-sodium chicken stock
1 cup fresh pomegranate seeds
Directions
Preheat your oven to 425°F. Pat the chicken dry with paper towels and place it breast-side up on a roasting pan.
Rub the chicken inside and out with 2 tablespoons of olive oil, then season generously with kosher salt, freshly ground black pepper, and fresh thyme leaves, working the seasonings under the skin where possible.
Roast the chicken for 50 to 60 minutes, until the thighs reach an internal temperature of 165°F when measured with a meat thermometer in the thickest part without touching bone.
Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 10 minutes.
Pour the pomegranate juice and chicken stock into the roasting pan, scraping up any browned bits from the bottom with a wooden spoon. Whisk in the remaining 1 tablespoon of olive oil and bring to a simmer over medium-high heat.
Simmer the pan sauce for 8 to 10 minutes until it reduces by about half and thickens slightly. Season with additional salt and pepper to your taste.
Carve the chicken into pieces and arrange on a platter. Pour the pomegranate sauce over the chicken and scatter the fresh pomegranate seeds on top.
Serve immediately, dividing the chicken and sauce evenly among four plates.
