Moroccan Roasted Pomegranate Chicken

Recipe by weekend cooker
READY IN: 1hr 20mins
YIELD: 1 chicken




  • Preheat oven to 350 degrees.
  • Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
  • Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
  • Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
  • Remove chicken, and rack from pan and let stand 10 minutes.
  • Remove skin from dark meat, and discard.
  • Remove seeds from pomegrante, set 1 tablespoon seeds aside.
  • Place remaining seeds in a blender, pulse to crush.
  • Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
  • Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
  • Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
  • Cook 16 minutes or until reduced to 1/3 cup.
  • Remove from heat, and stir in lemon juice, and remaining salt.
  • Serve sdauce with chicken, and sprinkle with remaining seeds.