Serves 4 to 6
This chicken is equally delicious served as leftovers. Shred the meat, arrange it between slices of sourdough bread and drizzle with the warm pomegranate pan juices for a savory sandwich.
1 large lemon
2 sprigs fresh rosemary
1 (5-pound) whole chicken
2 cups unsweetened pomegranate juice
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
2 tablespoons plus 1 teaspoon arrowroot
1/4 teaspoon freshly ground black pepper
Seeds from 1 pomegranate
Preheat oven to 375°F. Pierce lemon in several places with a fork and place whole, along with rosemary, inside chicken cavity. Tie chicken legs together and place in a roasting pan. Combine juice, mustard, garlic and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper. Bake 20 minutes and baste. Bake another 20 minutes, and baste again. Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes. Pour off liquid and reserve. Let chicken rest 15 minutes under a foil tent. Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.
Per Serving (436g-wt.): 500 calories (100 from fat), 11g total fat, 2.5g saturated fat, 77g protein, 20g total carbohydrate (0g dietary fiber, 18g sugar), 245mg cholesterol, 350mg sodium