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Pomegranate Chicken

Rated as 4.2 out of 5 Stars

"Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder."
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1 h 40 m servings 571
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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

Per Serving: 571 calories; 17 37 64.2 191 928 Full nutrition

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Read all reviews 4
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Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!!

It was the most tender moist whole chicken I have ever made.

This was very tasty. I had to cook the pomegranate mixture longer than 10 minutes to reduce it to 3/4 cup.

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...