Pomegranate chicken

    1 hour 35 min

    A whole roasted chicken stuffed with lime, onion, bay leaf and rosemary is basted with a sweet and sour pomegranate reduction.

    1 person made this

    Serves: 4 

    • 475ml pomegranate juice
    • 50g brown sugar
    • 1 tablespoon cider vinegar
    • 2 cloves garlic, peeled and smashed
    • 1 tablespoon lime juice
    • 1 lime
    • 1 (1.8kg) whole chicken
    • 1/2 small onion
    • 1 1/4 teaspoons salt, divided
    • 1 bay leaf
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dried rosemary

    Prep:15min  ›  Cook:1hr10min  ›  Extra time:10min resting  ›  Ready in:1hr35min 

    1. Preheat oven to 200 C / Gas 6.
    2. Stir pomegranate juice, brown sugar, vinegar and garlic together in a saucepan. Bring to the boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 150ml, 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.
    3. Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, black 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 tin.
    4. Roast chicken, basting with pomegranate syrup every 20 minutes, until juices run clear, about 1 hour. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

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