Pull dinner together quickly with this delicious super easy butterflied glazed pomegranate chicken that’s roasted until juicy and tender!
I’m so glad there’s a new international market right in my neighborhood. I REALLY love that the meat is priced lower than most grocery stores. I was able to snag a 5lb whole chicken for $3 and some change! That is just ridiculous! The vast array of fruits and vegetables are priced pretty well too. Sometimes, I’ll just go to browse or pick out an item I’ve never eaten or used before.
Guess what I picked up from the international market? Well if you guessed pomegranate fruit you’re close. I actually picked up 100% pomegranate juice. When I first laid eyes on it, an idea immediately came to me, however, a couple days after purchasing it I totally forgot what I wanted to make!
I really need to start writing my recipe notes down so I can keep track of all my ideas. So anyway, I had to come up with another idea.
I kinda forgot about the juice in my fridge for a while. I eventually browsed the net for some inspiration. Most of the recipes were pomegranate chicken and most of them use whole fresh pomegranate to make the sauce.
I don’t think I’d ever use fresh pomegranate because the seed removal process seems time-consuming, so I’m glad I didn’t buy fresh. I eventually decided to create my own easier version of pomegranate sauce. I’ve been eating a lot of whole roasted chicken. It’s quick to prepare juicy and so delicious!
The pomegranate sauce is very simple and forgiving. If you want to add more of an ingredient feel free to do so. If you want to make it keto friendly or low carb, eliminate the sugar and use a sweetener.
Pomegranate molasses is basically reduced pomegranate juice. If you want to make pomegranate molasses you will need to double the pomegranate juice ingredients minus the cornstarch. Once boiling, simmer for about an hour or until the sauce thickens and reduces to about a cup. Double the pomegranate sauce if you decide to eliminate the cornstarch.
If you are not up to whole roasted chicken, the glaze is also perfect for chicken wings, chicken drumsticks recipes, chicken thighs, baked chicken breast, salmon and more!
This roasted chicken is super easy to prepare but it will take some time to roast the chicken as most oven roasted whole chicken recipes, but it’s so worth it. I really hope you can try it! If you liked this post make sure you subscribe so you won’t miss future recipes!
- 5 lb whole chicken butterflied and patted dry
- Salt for taste: For a 5lb chicken I used 3 tsp salt. If you are using a smaller chicken use less salt.
- 1/2 tsp pepper
- 1 tsp onion powder
- 3 tbs olive oil
- juice of one lime
- 2 cups pomegranate juice
- 1/4 cup dark brown sugar
- 1 tbs rice wine vinegar
- 3 pinches of ginger
- 1 tbs cornstarch
- 2 tsp honey
- pinch of cayenne pepper
- 1/4 tsp Better Than Bouillon roasted garlic base or two cloves of garlic
- 1-2 pinches onion powder
- 1-2 tbs lime juice
- salt for taste
- Preheat oven to 450 degrees Fahrenheit.
- Season chicken all over with salt, pepper and onion powder.
- Add olive and lime juice in a small bowl and mix well.
- pour half of the lime olive mixture all over the front of the chicken then do the same for the back of the chicken making sure to get some of the mixture under the skin.
- Place chicken in a large skillet or roasting pan covered for 25 minutes.
- after 25 minutes, remove cover so the skin can crisp up. Cook for an additional 25 minutes or until the meat in the thigh runs clear when cut and base three times until chicken is finished. If you want to achieve the look of the chicken in the picture then once chicken is done base again then set to broil for 5-8 minutes. Leave the oven cracked a bit to to monitor the chicken.
- While chicken is roasting, add all the pomegranate ingredients except the cornstarch and lime juice,to a small sauce pan over medium high heat until boiling. Set to low. Remove about 2 tablespoons on the pomegranate mixture from the saucepan and add it to a small bowl then add the cornstarch to the small bowl and mix until the clumps are gone. Set stove back to medium high until the sauce start to boil. Pour the cornstarch mixture back into the saucepan and mix well until the sauce thickens. Set to simmer once thicken for 5 minutes add 1 tbs of lime juice or more if you like. Use the pomegranate sauce to base the chicken and reserve the rest to add to the chicken once it's done.
To achieve the look of the chicken in this post,once chicken is done base again then set to broil for 5-8 minutes or until your desired look. Leave the oven cracked a bit to monitor the chicken.
If you want to make pomegranate molasses double the pomegranate sauce ingredients minus the cornstarch. Once boiling, simmer for about an hour or until the sauce thickens to one cup.
If you make this pomegranate chicken, snap a photo and hashtag #whiskitrealgud on Instagram!! I would love to see it!
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