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

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Ingredients

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Directions

Instructions Checklist
  • 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.

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

  • 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.

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