Pomegranate Roast Chicken Recipes

Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 4 servings

• 1/4 cup olive oil


• 1 Tablespoon cut up garlic


• 1 (3 1/2 to 4-pound/1.8 kilo) chicken, quartered


• 1 pomegranate, halved for sauce :
  Juice from the remaining pomegranate after removing 1 tablespoon seeds from pomegranate for garnish.
  1/4 cup dry white wine
  Juice of 1 lemon
  Salt and pepperIn a small pan, mix pomegranate juice, wine, and lemon juice.
  
  Bring to a boil over high heat.
  
  Reduce heat to low and cook 5 minutes.
  
  Season sauce with salt and pepper to taste.
  
  Preheat oven to 375 degrees F. / 190 C.
  
  In a cup, mix oil and garlic.
  
  Brush garlic oil over chicken.
  
  Place chicken in a baking dish.
  
  Drizzle any remaining oil and sauce over the chicken.
  
  Bake in preheated oven for 45 minutes, turn over several times with pan juices, until skin is browned and juices run clear when chicken is poked with a fork.
  
  Transfer roasted chicken to a serving platter and poke each piece several times.
  
  Add about 10 cut up potatoes to the sauce that was left in the baking dish.
  
  Bake covered for about and hour in half or until potatoes are soft.
  
  Garnish with pomegranate seeds and serve at room temperature.
  

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