How To Make Pomegranate Chicken
Upgrade your usual roast with this pomegranate chicken recipe. The pomegranate juice and dark brown sugar give this dish a sweet yet balanced flavor.
Serves:
Ingredients
- 2cupspomegranate juice
- ¼cupbrown sugarpacked
- 1tbspcider vinegar
- 2clovesgarlicpeeled and smashed
- 1tbsplime juice
- 1pclime
- 4lbwhole chicken
- ½onionsmall
- 1¼tspsaltdivided
- 1pcbay leaf
- ½tspblack pepper
- ½tspdried rosemary
Instructions
-
Preheat oven to 400 degrees F.
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Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan.
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Bring to a boil over medium-high heat.
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Cook for about 10 minutes, stirring occasionally, until mixture is reduced to 3/4 cup.
-
Remove from heat and discard garlic, then stir in lime juice and let cool for 5 minutes.
-
Set aside 6 tablespoons of the resulting pomegranate syrup.
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Poke several holes in lime with a fork and insert into chicken cavity along with onion, ½ teaspoon salt, bay leaf, pepper, and rosemary.
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Tie legs together with kitchen string, sprinkle skin with the remaining ¾ teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
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Roast chicken for about 1 hour in total, basting with pomegranate syrup every 20 minutes until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F.
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Let chicken rest for 15 minutes before carving. Drizzle with reserved pomegranate syrup and serve.
Nutrition
- Calories:Â 1094.02kcal
- Fat:Â 68.78g
- Saturated Fat:Â 19.68g
- Trans Fat:Â 0.44g
- Monounsaturated Fat:Â 28.39g
- Polyunsaturated Fat:Â 14.74g
- Carbohydrates:Â 29.76g
- Fiber:Â 1.10g
- Sugar:Â 25.58g
- Protein:Â 85.02g
- Cholesterol:Â 340.19mg
- Sodium:Â 1059.63mg
- Calcium:Â 88.97mg
- Potassium:Â 1196.10mg
- Iron:Â 4.59mg
- Vitamin A: 187.18µg
- Vitamin C:Â 15.20mg
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