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.
- 2cupspomegranate juice
- ¼cupbrown sugarpacked
- 1tbspcider vinegar
- 2clovesgarlicpeeled and smashed
- 1tbsplime juice
- 4lbwhole chicken
- 1pcbay leaf
- ½tspblack pepper
- ½tspdried rosemary
Preheat oven to 400 degrees F.
Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan.
Bring to a boil over medium-high heat.
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.
Poke several holes in lime with a fork and insert into chicken cavity along with onion, ½ teaspoon salt, bay leaf, pepper, and rosemary.
Tie legs together with kitchen string, sprinkle skin with the remaining ¾ teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
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.
Let chicken rest for 15 minutes before carving. Drizzle with reserved pomegranate syrup and serve.
- Calories: 1094.02kcal
- Fat: 68.78g
- Saturated Fat: 19.68g
- Trans Fat: 0.44g
- Monounsaturated Fat: 28.39g
- Polyunsaturated Fat: 14.74g
- Carbohydrates: 29.76g
- Fiber: 1.10g
- Sugar: 25.58g
- Protein: 85.02g
- Cholesterol: 340.19mg
- Sodium: 1059.63mg
- Calcium: 88.97mg
- Potassium: 1196.10mg
- Iron: 4.59mg
- Vitamin A: 187.18µg
- Vitamin C: 15.20mg
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