Roast Chicken with Pomegranate Molasses
A beautiful whole roasted chicken isn’t something you have to slave over all day. This took all of 1 hour to bake and although it is delicious served as a meal with roasted potatoes, I love to make this on Sundays to have for lunches throughout the week.
I use this fresh carved chicken for sandwiches, salads and snack boards during the week. Lunch meat hasn’t been appealing to me lately, fresh carved bird is way more flavorful and this way I have a large amount to get me through the week for different uses.
Roasted Chicken with Pomegranate Molasses
This bird only takes 1 hour to roast and is a favorite for not only family dinners, but for meal prepping for lunch meat!
Ingredients
- 1 whole chicken
- 1 onion quartered
- 1 oranges sliced
- 2-3 cloves garlic
- 1 bundle of thyme
- 1 bundle of rosemary
- 4-6 tbsp butter room temperature
- 2 tsp salt
- 2 tsp pepper
For the pomegranate molasses:
- 1 cup pomegranate juice
- 2 tsp corn starch
- 2 tsp water
Instructions
- Preheat oven to 450 F. Ensure your whole chicken is entirely thawed, and set on the counter for 30 minutes before preparing to allow for even cooking
- Add chopped onion, oranges, smashed garlic cloves & thyme + rosemary to the cavity of the bird
- Add chopped thyme + rosemary, S&P to the room temperature butter and combine. Massage butter underneath the skin of the breasts and on the entire outside of the bird
- Lay chicken in a large skillet or roasting pan and bake for about 1-1.5 hrs, until internal temperature has reached 165F
- Let chicken rest for 20 mins at least before serving.
For the molasses:
- Heat juice in a pan over medium-high heat and whisk until simmering. Add corn starch slurry and whisk until thickened. Brush over bird half way through and after baking.
