Pomegranate Chicken recipe
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Ingredients
- 2 cups pomegranate juice ¼ cup packed brown sugar 1 tablespoon cider vinegar 2 cloves garlic, peeled and smashed 1 tablespoon lime juice 1 lime 1 (4 pound) whole chicken ½ small onion 1 ¼ teaspoons salt, divided 1 bay leaf ½ teaspoon black pepper ½ teaspoon dried rosemary
Nutrition Info
- 571.5 caloriescarbohydrate: 37 gcholesterol: 191.4 mgfat: 17 gfiber: 0.8 gprotein: 64.2 gsaturatedFat: 4.6 gservingSize: -sodium: 928.3 mgsugar: 30.9 gtransFat: : -unsaturatedFat: : -
Directions Pomegranate Chicken
Directions
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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.