Moroccan Roasted Pomegranate Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (3 lb) whole chickens
• 1 teaspoon kosher salt, divided
• 1 pomegranate, quartered
• 3 tablespoons dry wine
• 2 teaspoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 350 degrees.
• 2 remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
• 3 sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
• 4 place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
• 5 remove chicken, and rack from pan and let stand 10 minutes.
• 6 remove skin from dark meat, and discard.
• 7 remove seeds from pomegrante, set 1 tablespoon seeds aside.
• 8 place remaining seeds in a blender, pulse to crush.
• 9 strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
• 10 place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
• 11 pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
• 12 cook 16 minutes or until reduced to 1/3 cup.
• 13 remove from heat, and stir in lemon juice, and remaining salt.
• 14 serve sdauce with chicken, and sprinkle with remaining seeds.