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Roasted Chicken with Pomegranate Glaze

A juicy piece of Roasted Chicken with Pomegranate Glaze, sliced open to show the white meat, topped with glistening glaze and fresh pomegranate seeds.
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A recipe for roasting a whole chicken until moist, topped with a sweet and tangy pomegranate glaze for crispy skin and deep flavor.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate juice
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup pomegranate seeds, for garnish

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Remove the giblets from the chicken cavity. Pat the chicken completely dry, inside and out, using paper towels.
  2. Rub the entire surface of the chicken with olive oil. Season generously inside the cavity and all over the skin with salt and pepper. Place the chicken in a roasting pan or oven-safe skillet.
  3. Combine the pomegranate juice, honey, balsamic vinegar, Dijon mustard, and minced garlic in a small saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Remove from heat.
  4. Roast the chicken at 425 degrees Fahrenheit for 15 minutes. This initial high heat helps crisp the skin.
  5. Reduce the oven temperature to 375 degrees Fahrenheit. Brush half of the prepared pomegranate glaze over the chicken skin.
  6. Continue roasting for 45 to 60 minutes more, brushing with the remaining glaze every 15 minutes during the last 30 minutes of cooking.
  7. Check for doneness by inserting a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature must reach 165 degrees Fahrenheit.
  8. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving.
  9. Garnish the carved chicken or the serving platter with fresh pomegranate seeds before serving.

Notes

  • For extra crispy skin, place the chicken on a wire rack set inside the roasting pan.
  • If you prefer a thicker glaze, simmer the sauce longer until it reduces by about one-third.
  • You can stuff the cavity with lemon halves and fresh thyme sprigs before roasting for added aroma.

Nutrition

Find it online: https://spoonswirl.com/roasted-chicken-with-pomegranate-glaze/