Sun-Drenched Citrus Herb Roast Chicken with Pomegranate Glaze

Ingredients

• 1 whole chicken, 3-4 pounds
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 whole lemon, sliced
• 1 whole orange, sliced

• 1 cup pomegranate juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch, mixed with 1 tablespoon water

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels and place it in a roasting pan.
3. 03
   Rub the chicken with olive oil, then season it with minced garlic, chopped rosemary, thyme, salt, and black pepper.
4. 04
   Stuff the cavity of the chicken with lemon and orange slices.
5. 05
   Roast the chicken in the oven for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
6. 06
   Meanwhile, prepare the glaze by combining pomegranate juice, honey, and balsamic vinegar in a small saucepan over medium heat.
7. 07
   Bring the mixture to a simmer and let it reduce by half, about 10-15 minutes. Stir in the cornstarch slurry and cook until thickened.
8. 08
   During the last 15 minutes of roasting, brush the chicken with the pomegranate glaze.
9. 09
   Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
10. 10
    Serve the chicken with additional glaze drizzled on top.