Pomegranate Chicken

Pomegranate Chicken

Everyday Cooking

Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.

Servings per recipe: 4
Calories per serving: 571
Preparation time: 15m
Total cooking time: 1h 40m


  • 2 cups pomegranate juice
  • 1/4 cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon lime juice
  • 1 lime
  • 1 (4 pound) whole chicken
  • 1/2 small onion
  • 1 1/4 teaspoons salt, divided
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary


  • 1   Preheat oven to 400 degrees F (200 degrees C).
  • 2   Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
  • 3   Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
  • 4   Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

Nutrion facts:

Total Fat 17g 26%
    Saturated Fat 5.0g  
Cholesterol 191mg 64%
Sodium 928mg 37%
Potassium 651mg 18%
Total Carbohydrates 37g 12%
Dietary Fiber 0.8g 3%
Protein 64.2g 128%
Sugars 31g  
Vitamin A 123IU  
Vitamin C 7mg  
Calcium 57mg  
Iron 3mg  
Thiamin 0mg  
Niacin 33mg  
Vitamin B6 1mg  
Magnesium 58mg  
Folate 17mcg