-
-
My review
Pomegranate Chicken
28
SandyG
"Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 571Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
9/16/2017
Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!!
4/13/2017
This was very tasty. I had to cook the pomegranate mixture longer than 10 minutes to reduce it to 3/4 cup.
6/3/2017
The chase - the family loved it and it was voted a keeper. I used a Vidalia onion because I didn't want strong onion flavors fighting with the pomegranate sauce. The next time, I will probab...