Roasted Chicken with a Pomegranate Glaze

Roasted Chicken with a Pomegranate Glaze.jpg

I’ve been having so much fun coming up with ideas to use my Homemade Pomegranate Molasses.  I had hoped to have 2 additional posts up already but I’ve had a crazy schedule this past week.

This Roasted Chicken with a Pomegranate Glaze was superb! The juice from the chicken combined with the glaze was so tasty I could have poured it into a glass to drink.  You have to try this.

While I poured all the glaze on the Roasting Chicken I only basted my chicken breasts below.  Next time I’ll pour all the glaze on my chicken breasts so I have plenty of it remaining to dip the chicken in.

Roasted Chicken Breasts with a Pomegranate Glaze.jpg

With the chicken breasts since I had some Blood oranges, Navel oranges, and Meyer lemons I decided to thinly slice them on my Mandolin and set them on top of the chicken breasts that had already been brushed with the glaze. Then pour the remaining glaze over all the breasts and roast.

Both versions of this dish were so tasty, you’ll want to lick the platter.

This simple recipe is sure to please everyone, plus it’s good for you.

If you missed my previous post for Seared Scallops with a Pomegranate Drizzle check it out.

If you’ve never roasted a  chicken before it’s so easy and the perfect meal when it’s cold out.  Check out this handy chart for roasting times that I posted back in November.

Roasted Chicken with a Pomegranate Glaze


  • 1 (6-8) pound whole chicken
  •  1 head garlic, skin left on, tip cut off
  • Blood, and Navel oranges, thinly sliced or in wedges (*see note)
  • Sea salt
  • Fresh ground pepper
  • 4 Tbsp. Pomegranate Molasses
  • 2 Tbsp. freshly squeezed orange juice
  • 2 Tbsp. Pure Maple Syrup
  • 10 fingerling potatoes
  • 10 baby carrots


1. Preheat the oven to 400°F (204°C).

2. Remove the giblets from the chicken and discard. Pat chicken dry inside and out with paper towels. Set fingerling potatoes and carrots in a dutch oven or roasting pan to act as a rack. Place chicken on top of potatoes and carrots. Tuck whole garlic, quartered oranges and lemon into the chicken's cavity. Cross the chicken legs and tie together with kitchen twine. Brush chicken with pomegranate glaze coating all sides. Sprinkle liberally with salt and pepper. Place chicken, breast side up, in roasting pan and roast, uncovered, for 30 minutes.

3. Glaze: In a medium bowl, mix Pomegranate Molasses, maple syrup, and  orange juice.

4. After the chicken has been in the oven for 30 minutes, pour 1/2 the glaze over the chicken. Reduce oven temperature to 375°F (190°C) and roast chicken for another 45 minutes, then pour remaining glaze over the chicken.  Continue roasting uncovered for an additional 1 1/2 hours or see chart based upon size of bird. The skin should be golden brown, and crisp, with an internal temperature of 165°F to 180°F (74°C to 82°C) on an instant-read thermometer. If the chicken starts to brown too much before the desired temperature is reached, loosely cover with foil, shiny side out.

5. Remove chicken from oven and allow to rest, covered loosely with foil, or if using a dutch oven cover with lid for 15 minutes.

6. Transfer chicken to a platter with vegetables, and carve. If desired, pour some of the  glaze over the chicken or place in a gravy boat.




*Note: If making chicken breasts, use boneless or bone-in with skin on.  Brush chicken with glaze, then add sliced fruit on top of the glazed skin.  Pour remaining glaze over chicken breasts and roast at 350F degrees for approximately 30 (boneless) - 45 minutes (bone-in).