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Pomegranate Roasted Chicken

This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.

  • servings: 4

Ingredients

  • 1 cup pomegranate juice
  • 3-pound whole chicken
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken stock
  • 1 tablespoon fresh thyme
  • 1 cup pomegranate seeds

Directions

  1. Step 1

    Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.

  2. Step 2

    Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.

  3. Step 3

    Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

Source
Whole Living, December 2010