Pomegranate Chicken Recipe

Preheat oven to 400 degrees F (200 degrees C).

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.

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.

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.