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Pomegranate-Glazed Roast Chicken
Prep Time
20 mins
Cook Time
1 hr
Dry rub
12 hrs
Make a Christmas feast to remember with this sumptuously flavored pomegranate-glazed roasted chicken and a host of colorful sides.
Recipe Type: Dinner
Keyword: Pomegranate-Glazed Roast Chicken
Makes: 4 servings
Author: Elizabeth Stark
  • 1 3 - 4 pound Farmer Focus Whole Young Chicken
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon cumin seed
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon fresh ground black pepper
  • 1 - 2 red chilies, minced
  • 3 teaspoons sea salt
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons pomegranate molasses
To serve
  • 1 cup pomegranate arils
  • 2 tablespoons fresh thyme
  1. The night before, or at least 2 hours ahead of time, make the dry rub. With a mortar and pestle, smash the garlic, cumin, allspice, and black pepper into a thick paste. Set the chicken in a pan and blot dry inside the cavity and all over the skin with paper towels. Rub a third of the sea salt, a third of the seasoning mixture, and a third of the minced chilies over the back of the chicken, focusing on the thighs and wings. Flip the bird and rub the remaining salt, seasoning, and chilies into the skin. Refrigerate uncovered.
  2. When ready to roast the chicken, preheat oven to 425 degrees F. Swipe any large bits of the spice mixture from the breast and legs, since they may burn in the oven. Set the chicken back side down on a rack in a roasting pan and brush all over with olive oil. Let the chicken come to room temperature while the oven heats.

  3. Roast chicken for 20 minutes, but check after 15. Once chicken is nice and golden, turn heat down to 350 degrees F and set a timer for 20 minutes. Pull chicken, brush with pomegranate molasses (take time to brush the sides of the bird too; no need to flip it, though). Roast another 15 - 25 minutes, or until an instant read thermometer inserted between the breast and thigh reads 165 degrees F. If the skin gets too dark, tent very loosely with foil.
  4. Set chicken on a cutting board to rest for 10 - 15 minutes, then carve.
  5. Top with pomegranate arils and fresh thyme leaves, and serve alongside your choice of sides.