Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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

571 calories; 17 g total fat; 191 mg cholesterol; 928 mg sodium. 37 g carbohydrates; 64.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2017
Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!! Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/17/2017
Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!! Read More
(1)
Rating: 5 stars
09/17/2017
Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!! Read More
(1)
Rating: 4 stars
04/14/2017
This was very tasty. I had to cook the pomegranate mixture longer than 10 minutes to reduce it to 3/4 cup. Read More
(1)
Advertisement
Rating: 5 stars
06/24/2017
It was the most tender moist whole chicken I have ever made. Read More
(1)
Rating: 4 stars
06/03/2017
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 probably put two small limes instead of one big lime in the cavity and put the onion in between. I think I will cut them as well instead of piercing them with a fork. This chicken came out tender and juicy and there were no left-overs. I did cook the syrup longer than 10 minutes but that wasn't a tragedy. I ended up with a nice sauce to serve with the meat when all was said and done. Read More
(1)