Quill & Parchment: Pomegranate Roasted Chicken

Pomegranate Roasted Chicken
from the kitchen of Sharmagne Leland-St. John

1 cup pomegranate juice
3 pound whole chicken
Extra virgin olive oil, for brushing
Himalayan salt
Freshly ground black pepper
1 cup low sodium chicken broth
1 tablespoon fresh thyme
1 cup pomegranate fruit
Several sprigs of fresh thyme, for garnish

Take the chicken out of the refrigerator and let
stand at room temperature for 30 minutes. Heat
the pomegranate juice in a small saucepan over
medium heat until reduced to ¼ cup.

Brush the chicken with the olive oil. Season with
the salt and pepper. Tie the legs and place in an
oven proof skillet.

Place chicken in a preheated 450º oven. Turn the
chicken once after 25 minutes have elapsed. Cook
for an additional 25 minutes. Chicken should be
golden and register 170º on a meat thermometer.
Place the thermometer into the breast all the way
to the bone.

Transfer to a warm serving dish, brush with the reduced
pomegranate juice and let sit for 10 minutes. Deglaze
skillet with the chicken broth. With a wooden spoon
scrape up bits of the browned chicken drippings. Cook
until reduced by half. Strain off the fat. Add the table-
spoon of thyme and the pomegranate seeds. Serve over
the chicken. Garnish with the sprigs of thyme.

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