More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.

  • Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.

  • Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

Cook's Notes

Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line doesn't fill in.

Reviews (1)

125 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 64
  • 2 star values: 25
  • 1 star values: 6
Rating: Unrated
I served this for a birthday dinner and everyone at the table loved it. Very flavorful and mouthwatering.