A Fragrant, Sweet‑Savory Main Dish
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 1 hour 30 minutes
For the Chicken
- 1 yellow or Spanish onion, peeled, halved, and sliced
- 1 (3 ½ – 5 lb) roasting chicken
- ½ lemon or orange
- Extra‑virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
- ¼ – ½ tsp cinnamon
- ¼ – ½ tsp ground cumin
- Pomegranate seeds for garnish (optional)
For the Pomegranate Reduction
- 1 cup pomegranate juice
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 2 Tbsp tamari soy sauce
What To Do:
Make the Chicken
- Preheat oven to 450°F.
- Spread sliced onions in a roasting pan.
- Remove giblets or neck from the chicken cavity; discard or freeze for stock.
- Pluck any pinfeathers, rinse the chicken inside and out with cold water, and pat dry.
- Place chicken breast‑side up on top of the onions.
- Insert the halved lemon or orange into the cavity and truss if desired.
- Drizzle olive oil over the chicken and massage it into the skin.
- Season with salt, pepper, cinnamon, and cumin; rub evenly over the surface.
- Let the chicken rest briefly while you prepare the pomegranate reduction.
Make the Pomegranate Reduction
- In a small saucepan, combine pomegranate juice, honey, brown sugar, and tamari soy sauce.
- Bring to a gentle boil, then reduce heat and simmer until thickened and syrupy (about 10–15 minutes).
- Brush or drizzle the reduction over the chicken during the last 15 minutes of roasting for a glossy finish.
- Garnish with pomegranate seeds before serving.
