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Whole Pomegranate Glazed Chicken

Name: Whole Pomegranate Glazed Chicken
Prep time: 30
Cuisine: Mediterranean, Middle Eastern

(11 votes, average: 4.27 out of 5)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

With its sweet, tart glaze, our Whole Pomegranate Glazed Chicken is the perfect centerpiece for any holiday meal. Although we bet that you love it so much, it will make appearances on your table... the rest of the year too!

1 whole chicken (about 3½ to 4 pounds)
1 head of garlic, top sliced off
2 oranges, quartered
10 sprigs fresh rosemary
2 tablespoons olive oil
Salt and pepper, to taste
1¼ cup pomegranate molasses
⅓ cup honey
2 tablespoons paprika
¼ cup orange juice
Pomegranate seeds, for garnish

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Nutrition Facts

Calories

580 cals

Fat

26 g

Saturated Fat

7 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

12 g

Carbohydrates

61 g

Sugar

55 g

Fiber

3 g

Protein

28 g

Sodium

787 mg

Directions

Preheat the oven to 400 degrees.
Remove any giblets from the opening of the body cavity and pat dry. Tie drumsticks together with kitchen twine.
Stuff the cavity of the chicken with the head of garlic, quartered oranges, and rosemary sprigs. Rub the chicken with olive oil, salt and pepper. Place the chicken in a roasting pan.
In a small bowl, mix the pomegranate molasses, honey, paprika, and orange juice. Liberally brush all over the chicken. Reserve any leftover glaze.
Roast the chicken for 45-60 minutes, basting with pan juices and brushing with the pomegranate mixture occasionally. The chicken is ready when the juices run clear when the thigh is pierced.
Let rest for 15 minutes then carve and serve.

Chef Tips

Pomegranate molasses is extremely versatile and can be found in many supermarkets or specialty stores in the baking aisle.
If you’re cooking a turkey, double up the quantities of glaze ingredients so that you’ve enough to keep basting your turkey with throughout the cooking process.
Always use a meat thermometer to make sure the chicken is properly cooked through to 165F.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.