Make this simple pomegranate citrus glazed roast chicken – it’s sure to please a crowd!
There’s no denying I’m a fan of roast chicken, especially when mashed potatoes and gravy are alongside. Roast chicken is, like, one of my most favorite comfort foods, made even more perfect by the fact that it’s practically a “set it and forget it” type of recipe.
Five minutes of prep, an hour or so in the oven, and BOOM—dinner for the family, or enough to feed a crowd, or plenty for dinner with leftovers for the rest of the week.
Roast chicken is yummy, practical and simple.
While I’ll take a plain roast chicken seasoned with olive oil, salt and pepper any night of the week, sometimes it’s fun to liven things up a bit … especially if you’re hosting a dinner party or happen to have a bunch of goes-with-chicken produce on hand.
Like citrus and pomegranates.
Because sometimes you end up with random combinations in the crisper drawer that work wonderfully once they’re melded together.
- 1 (5-6 pound) whole roasting chicken
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 orange, zested and quartered
- 1 lemon, zested and halved
- 1 lime, halved
- 1 head garlic, halved
- 3 cloves garlic, minced
- 2 (14-ounce) cans chicken broth
- ½ can frozen orange juice concentrate, thawed
- ¼ cup fresh lemon juice
- ¼ cup fresh pomegranate juice
- 4 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon flat leaf parsley, chopped
- 1 teaspoon fresh rosemary
- Preheat oven to 400°F.
- Rinse the chicken with cool water and pat dry (the inside too). Generously salt and pepper the chicken cavity, and then stuff it with the orange, lemon, lime, and garlic halves.
- Tuck the wings under the bird, and then set it (breast side up) on a rack in a large roasting pan. Use kitchen twine to tie the legs together if you want.
- Coat the chicken with 2 tablespoons olive oil and 1 teaspoon each of salt and pepper.
- Pour one can of chicken broth into the pan – this keeps the drippings from burning on the bottom.
- Roast the chicken for 1 hour, basting occasionally with the pan drippings.
- When the chicken has baked for 1 hour, spoon ½ the glaze over top, and then continue baking for 15 more minutes. Spoon the remaining sauce over-top the chicken, sprinkle the rosemary on top, and then bake for an additional 30 minutes (or until an instant read thermometer in the inner-most part of the thigh reaches 165°F and juices run clear).
- Keep an eye on your bird in the last 45 minutes of cooking; if it’s burning too much you can tent it with aluminum foil.
- Let the chicken rest, uncovered, for 20 minutes before carving.
- In a small sauce pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic, sauté for about 3 minutes, and then whisk in the orange juice concentrate, lemon juice, pomegranate juice, honey, orange and lemon zests, and parsley. Keep at a light simmer while the chicken is roasting, whisking occasionally.
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