Pom-Citrus Glazed Roast Chicken

Faithful readers of of this blog know by now that my life has revolved around pomegranates for the past two weeks. Recipes, drink polls, photos, recaps…have you seen enough?

No, we haven’t – we want more!

Yay! I’m glad, because the next few blog posts are going to share the recipes I made for my POM Wonderful Dinner Party. Starting with….

Pomegranate-Citrus Glazed Roast Chicken

1 (5-6 pound) whole roasting chicken
sea salt and freshly ground black pepper
1 orange, zested and quartered
1 lemon, zested and halved
1 lime, halved
1 head garlic, halved
3 cloves garlic, minced
2 (14-ounce) cans chicken broth
1/2 can frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
1/4 cup fresh pomegranate juice
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon flat leaf parsley, chopped

Preheat oven to 400┬░F.

Rinse the chicken with cool water and pat dry (the inside too). Generously salt and pepper the chicken cavity, and then stuff with the orange, lemon, lime, and garlic halves. Tuck the wings under the bird, and then set it (breast side up) on a rack in a large roasting pan. Pour one can of chicken broth into the pan – this keeps the drippings from burning.

Roast the chicken for one hour, basting occasionally with the pan drippings.

Meanwhile, in a small sauce pan, heat the olive oil over medium heat. Add the minced garlic, and saute for about 3 minutes, and then whisk in the orange juice concentrate, lemon juice, pomegranate juice, honey, orange and lemon zests, and parsley. Keep at a light simmer while the chicken is roasting, whisking occasionally.

When the chicken has baked for one hour, spoon 1/2 the sauce over top, and then continue baking. After another 15 minutes, spoon the remaining sauce over top the chicken, and then bake for an additional 30 minutes (or until an instant read thermometer in the inner-most part of the thigh reaches 165 degrees and juices run clear).

The skin on the chicken gets fairly dark on top, almost burning – but the flavor is worth it. Keep an eye on your bird in the last 45 minutes of cooking; if it’s burning too much you can tent it with aluminum foil.

Let the chicken rest, uncovered, for 20 minutes before carving. This will allow the internal temperature to reach 170 degrees, and the juices won’t be as likely to run out all over your serving tray – they’ll stay in the meat instead. Mmmm….

Hope you enjoy it as much as we did!
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