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This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Ingredients
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1 cup pomegranate juice
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3 -pound whole chicken
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Extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 cup low-sodium chicken stock
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1 tablespoon fresh thyme
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1 cup pomegranate seeds
Directions
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Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
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Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
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Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.