Roast Pomegranate Chicken2017-11-29
- Servings : 6
- Prep Time : 20m
- Cook Time : 1:20 h
- Ready In : 2:00 h
- 1 whole chicken
- 2 tbsps butter
- 4 garlic cloves, minced
- 1 tsp salt
- 1⁄4 cup fresh parsley, finely chopped, plus extra leaves for stuffing
- 400ml pomegranate juice
- 1 tsp freshly ground black pepper
- 250ml chicken stock
- pomegranate seeds for garnish
Preheat oven to 200°C. In a small bowl, mash butter with garlic, parsley and salt. Rub the butter mixture evenly, all over chicken, making sure to get most of it under the skin. Stuff extra parsley leaves inside the cavity of the chicken.
Place the chicken in a small roasting pan or baking dish. Add the broth and 2 tablespoons of pomegranate juice into the bottom of the roasting pan. Place chicken in oven and roast for about 2 hours, basting chicken with the juices from the bottom of the pan every 30 minutes.
While chicken is roasting, pour remaining pomegranate juice in a small sauce pan, stir in the pepper and bring to a boil. Reduce heat to medium, and simmer until juice is reduced to a syrup, about 15-20 minutes.
Remove the chicken from the oven and pour 3⁄4 of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid.
Let chicken rest for about 5-10 minutes before cutting. Pour remaining glaze over the chicken, just before serving, and garnish with parsley and pomegranate seeds.