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Ingredients1 h 40 m servings 571 cals
Original recipe yields 4 servings
- 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.
Per Serving: 571 calories; 17 g fat; 37 g carbohydrates; 64.2 g protein; 191 mg cholesterol; 928 mg sodium. Full nutrition
ReviewsRead all reviews 4
Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!!
This was very tasty. I had to cook the pomegranate mixture longer than 10 minutes to reduce it to 3/4 cup.