A beautiful Seder dish is chicken basted in a delicious pomegranate sauce.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 572 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 1 g |
| Protein | 64 g |
| Saturated Fat | 5 g |
| Sodium | 928 mg |
| Sugars | 31 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used two chicken breasts in a dutch oven, but a whole chicken would probably be better. We still really enjoyed the recipe.
Was absolutely delicious. Just added more brown sugar than recommended to sweeten the acidity of the pomegranate juice. I highly recommend this dish!
Love the pomegranate sauce!! I use it to drizzle the chicken after serving too!!
The chase – the family loved it and it was voted a keeper. I used a Vidalia onion because I didn’t want strong onion flavors fighting with the pomegranate sauce. The next time, I will probably put two small limes instead of one big lime in the cavity, and put the onion in between. I think I will cut them as well instead of piercing them with a fork. This chicken came out tender and juicy, and there were no left-overs. I did cook the syrup longer than 10 minutes, but that wasn’t a tragedy. I ended up with a nice sauce to serve with the meat when all was said and done.
It was the most tender moist whole chicken I have ever made.
This was very tasty. I had to cook the pomegranate mixture longer than 10 minutes to reduce it to 3/4 cup.