Ingredients

• 2 cups pomegranate juice
• 0.25 cups packed brown sugar
• 1 tablespoon cider vinegar
• 2 cloves garlic , peeled and smashed
• 1 tablespoon lime juice
• 1 lime
• 1 , 4 pound
• 0.5 small onion
• 1.25 teaspoons salt , divided
• 1 bay leaf
• 0.5 teaspoons black pepper
• 0.5 teaspoons dried rosemary

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
3. 3 Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
4. 4 Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

Nutrition per serving