Ingredients
2cupspomegranate juice
¼cupbrown sugarpacked
1tbspcider vinegar
2clovesgarlicpeeled and smashed
1tbsplime juice
1pclime
4lbwhole chicken
½onionsmall
1¼tspsaltdivided
1pcbay leaf
½tspblack pepper
½tspdried rosemary
Preparation
Preheat oven to 400 degrees F.
Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan.
Bring to a boil over medium-high heat.
Cook for about 10 minutes, stirring occasionally, until mixture is reduced to 3/4 cup.
Remove from heat and discard garlic, then stir in lime juice and let cool for 5 minutes.
Set aside 6 tablespoons of the resulting pomegranate syrup.
Poke several holes in lime with a fork and insert into chicken cavity along with onion, ½ teaspoon salt, bay leaf, pepper, and rosemary.
Tie legs together with kitchen string, sprinkle skin with the remaining ¾ teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
Roast chicken for about 1 hour in total, basting with pomegranate syrup every 20 minutes until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F.
Let chicken rest for 15 minutes before carving. Drizzle with reserved pomegranate syrup and serve.
