Roast Chicken with Pomegranate glaze

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Roast Chicken with pomegranate glaze

Recipe details

  • Serves: 6 people
  • Total Time: 60 minutes
  • 475 CALORIES 
  • 66 PROTEIN 
  • 10 CARBS 
  • 19 FATS 
  • 1 FIBRE 

Get more recipes from my weekly recipes page 

Values are approximate and you should always check  calories using a food tracking app


  • 250ml pomegranate juice 
  • 1 whole chicken (1300g) 
  • Extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • 250ml low-sodium chicken stock 
  • 1 tablespoon fresh thyme 
  • 1 cup pomegranate seeds 


  1. Heat pomegranate juice in a small saucepan over medium heat until reduced to 60 ml. Set aside. 
  2. Meanwhile, let the chicken come to room temperature for about 30 minutes.
  3. Heat oven to 225C-450F.
  4. Brush chicken with oil and season with salt and pepper.
  5. Tie legs and transfer to a large ovenproof frying pan.
  6. Roast chicken, turning once, reduce oven temperature to 200C-400F.
  7. Brush the chicken all over with the remaining pomegranate mixture, and continue to roast until an instant-read thermometer inserted into a thigh without touching bone reaches 165 degrees, until golden and cooked through, about 50 minutes. 
  8. Transfer to a serving dish and brush with reduced pomegranate juice. Let stand 10 minutes. 
  9. Deglaze frying pan over medium heat with stock, scraping up brown bits with a wooden spoon.
  10. Cook until reduced by half.
  11. Add thyme and pomegranate seeds. 
  12. Serve with chicken and sprinkle with pomegranate seeds. 

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