Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Ingredients
- pomegranate juice: 2 cups
- packed brown sugar: 0.25 cup
- cider vinegar: 1 Tbsp
- garlic, peeled and smashed: 2 clove
- lime juice: 1 Tbsp
- lime: 1 piece
- whole chicken: 1 piece (4 pound)
- onion: 0.5 piece
- ¼ teaspoons salt: 1 piece (divided)
- bay leaf: 1 piece
- black pepper: 0.5 tsp
- rosemary: 0.5 tsp (dried)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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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.
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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. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
