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Pomegranate Chicken

Pomegranate Chicken

Cost $15, save $10

Source: Recommended by CookPal

  • 70 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main 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

STEPS

1

Preheat oven to 400 degrees F (200 degrees C).

2

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.

3

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.

4

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.

5

Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

NUTRIENTS

Per 1 serving

🔥

572

Calories

  • 64
    Protein
  • 37
    Carbs
  • 17
    Fats

💡 For a crispier chicken skin, pat the chicken dry with paper towels before seasoning.Use a meat thermometer to ensure the chicken reaches exactly 165°F for optimal safety and juiciness.Save any leftover pomegranate syrup to use as a glaze for roasted vegetables or as a marinade.