Ingredients and Weight:
- Whole chicken, 1 (3-4 pounds)
- Olive oil, 1/4 cup
- Kosher salt, 1 tablespoon
- Black pepper, 1 teaspoon
- Onion, 1 large, chopped
- Garlic, 4 cloves, minced
- Pomegranate seeds, 1 cup
- Pomegranate juice, 1/2 cup
- Chicken broth, 2 cups
- Honey, 1/4 cup
- Dijon mustard, 1 tablespoon
- Fresh parsley, 1/4 cup, chopped
Preparation Time:
20 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Rinse chicken and pat dry. Season inside and out with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add pomegranate seeds, pomegranate juice, chicken broth, honey, Dijon mustard, and parsley to the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Transfer chicken to a roasting pan and pour pomegranate sauce over it.
- Roast in the preheated oven for 60-75 minutes, or until the chicken is cooked through and the juices run clear.
- Remove chicken from the oven and let rest for 10 minutes before carving.
Nutritional Information:
Per serving (1/8 chicken + 1/4 cup sauce):
- Calories: 350
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Sweet and tangy flavor from pomegranate
- Tender and juicy chicken
- Rich and flavorful sauce
- Vibrant and colorful presentation
User Comments:
- "This chicken was absolutely delicious! The pomegranate flavor was perfect and the sauce was so flavorful."
- "I made this for a dinner party and everyone raved about it. It's so easy to make and so impressive."
- "This is my new go-to recipe for whole chicken. It's so easy and always comes out perfect."
Special Precautions and Tips:
- Use a sharp knife to remove the pomegranate seeds.
- If you don't have pomegranate seeds, you can use cranberries instead.
- Serve with roasted vegetables or rice for a complete meal.
