Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 40 mins
Ingredients
Instructions
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.
