Pomegranate Roasted Chicken
This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Whole Living, December 2010
- 1 cup pomegranate juice
- 3-pound whole chicken
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken stock
- 1 tablespoon fresh thyme
- 1 cup pomegranate seeds
- Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
- Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
- Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
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