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Pomegranate Roasted Chicken
From Statesboro Market2Go
<p>This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.</p>Source: Whole Living, December 2010 (Entered by Market Manager)
Serves: 4
Ingredients
1 cup
pomegranate juice
extra virgin olive oil
1 cup
chicken stock (low sodium)
1 cup
pomegranate seeds
1
whole chicken (about 3 lbs)
1 tbsp
fresh thyme
salt and pepper
Step by Step Instructions
- 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.