Pomegranate Chicken

Name: Pomegranate Chicken
Total time: 100
Yield: 4
Ingredients: 2 cups pomegranate juice; 0.25 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; 0.5 small onion; 1.25 teaspoons salt, divided; 1 bay leaf; 0.5 teaspoon black pepper; 0.5 teaspoon dried rosemary

Recipe by SandyG from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

4 servings

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2 cups pomegranate juice
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0.25 cup packed brown sugar
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1 tablespoon cider vinegar
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2 cloves garlic, peeled and smashed
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1 tablespoon lime juice
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1 lime

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1 (4 pound) whole chicken
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0.5 small onion
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1.25 teaspoons salt, divided
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1 bay leaf
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0.5 teaspoon black pepper
•

0.5 teaspoon dried rosemary

Instructions

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.