Pomegranate Dijon Roasted Chicken

This roasted chicken is bursting with the fresh, sweet flavor of pomegranate that is balanced by savory Dijon mustard and earthy rosemary. Plated with fresh pomegranates, it is the star of the table throughout the fall and into the holiday season.

Instructions

Make the pomegranate glaze by stirring together the pomegranate juice and brown sugar in a small saucepan. Bring to a simmer over medium-high heat and cook until reduced by half, 25 to 30 minutes. The juice will be reduced, but will remain a thin liquid. Set aside.

Preheat the oven to 425°F.

Stir together the butter, garlic, Dijon, rosemary, salt, and pepper in a small bowl until ingredients are blended and spreadable.

Place the chicken on a flat surface. Remove any parts in the cavity.

Rub the chicken all over with the seasoned butter. Get under the skin wherever possible, over the breast meat and legs. Use all of the butter. It will be generously coated.
Transfer the chicken to a roasting pan. Tuck the wings behind the body. Tie the legs together with kitchen twine. Pour 2 tablespoons of the reduced juice over the chicken.

Bake the chicken for 30 minutes, then carefully brush it with more of the reduced juice from the saucepan. Continue to bake for another 60 minutes, brushing it with the reduced juice about every 15 minutes. Do not brush the chicken with the juices in the bottom of the pan as the juices will blacken as it bakes. If higher points on the chicken such as the legs begin to brown too quickly, place a tent of foil over the chicken as it bakes. Bake until the chicken reaches an internal temperature of 165°F, about 90 minutes total.

Let the chicken rest for 5 minutes. Carefully transfer it to a serving platter. Arrange pieces of pomegranate around the platter along with fresh herbs, if using, and serve.