Pomegranate Chicken

 

A beautiful meal involves basting a chicken with a delicious pomegranate reduction.

 

Here's what you need to start!

 

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

 

Heat the oven to 400°F.

In a saucepan, combine the pomegranate juice, brown sugar, vinegar, and garlic. Bring the water to a boil over medium-high heat. Cook, stirring periodically, for approximately 10 minutes, or until the mixture is reduced to 3/4 cup. Remove from the fire and remove the garlic, then whisk in the lime juice and set aside for 5 minutes to cool. 6 tablespoons pomegranate syrup, is let aside.

 

Pierce several holes in the lime with a fork and place it in the cavity of the chicken, along with the onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Bind the legs together with kitchen string, season the skin with the remaining 3/4 teaspoon salt, and place the chicken in a roasting pan, breast side up.

Bake the chicken for 1 hour, basting with pomegranate syrup every 20 minutes, or until an instant-read thermometer inserted into the thickest regions of all pieces reads 165 degrees F. Allow the chicken to rest for 10 minutes before cutting. Drizzle with the remaining pomegranate syrup and serve.