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Baked Chicken with Pomegranate Glaze

Serves 4-6
Time 1 hr 45 min
This chicken is equally delicious served as leftovers. Shred the meat, arrange it between slices of sourdough bread and drizzle with the warm pomegranate pan juices for a savory sandwich.
Ingredients
  • 1 large lemon
  • 2 sprigs fresh rosemary
  • 1 (5.0-pound) whole chicken
  • 2 cups unsweetened pomegranate juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 2 tablespoons plus 1 teaspoon arrowroot powder
  • 1/4 teaspoon ground black pepper
  • 1 cup pomegranate seeds
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Method

Preheat the oven to 375°F. 

Pierce lemon in several places with a fork and place whole, along with rosemary, inside chicken cavity. 

Tie chicken legs together and place in a roasting pan. 

Whisk together juice, mustard, garlic and arrowroot for basting. 

Pour mixture over chicken, and sprinkle with black pepper. 

Bake 20 minutes and baste with drippings. 

Bake another 20 minutes, and baste again. 

Add pomegranate seeds. 

Reduce heat to 350°F and bake another hour, basting every 20 minutes. 

Pour off liquid and reserve. 

Let chicken rest 15 minutes under a foil tent. 

Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large lemon
  • 2 sprigs fresh rosemary
  • 1 (5.0-pound) whole chicken
  • 2 cups unsweetened pomegranate juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 2 tablespoons plus 1 teaspoon arrowroot powder
  • 1/4 teaspoon ground black pepper
  • 1 cup pomegranate seeds
Shop with Prime

Exclusively for Prime members in select ZIP codes.