Pomegranate Chicken (Roasted)
Pull dinner together quickly with this delicious super easy butterflied pomegranate glazed roast chicken. This pomegranate chicken tastes just as good as it looks!
Ingredients
Chicken
- 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
Pomegranate sauce
- 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
Instructions
- 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.
Notes
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.