Roasted Chicken with Garlic Sage Butter and Pomegranate Glaze
A beautiful sage and garlic butter roasted chicken with a pomegranate and black pepper glaze. Adapted from In Sock Monkey Slippers.
Servings: 4
Calories: 497kcal
Ingredients
For the Chicken:
- 4-5 pounds whole chicken giblets removed, bird rinsed and patted dry with paper towels
- 2 tablespoons fresh sage finely chopped
- 2 garlic cloves minced
- 4 tablespoons unsalted butter softened
- 1 teaspoon kosher salt
For the Pomegranate Glaze:
- 2 cups pomegranate juice
- 1 teaspoon coarse black pepper
- pomegranate arils for serving (optional)
Instructions
- Preheat oven to 425℉. Place the chicken in a roasting pan.
- In a small bowl, mix together the sage, garlic, butter, and salt. Using your hands, spread the sage butter all over the outside of the chicken.
- Roast the chicken for 75-85 minutes, or until browned and crisp on the exterior and juices run clear. Rest chicken 10-15 minutes.
- Meanwhile, to a small saucepan add the pomegranate juice and pepper. Bring to a boil, reduce heat to medium-low, and simmer until reduced to a thick syrup that coats the back of a spoon, about 15 minutes. Drizzle half of the glaze over the whole chicken, reserving the rest for serving.
- Slice the chicken as desired, drizzle with more glaze (if the sauce has firmed up, just put it back on the heat for 30 seconds or so), and sprinkle with pomegranate seeds (optional). Serve.
Nutrition
Serving: 0.25 chicken | Calories: 497kcal | Carbohydrates: 18g | Protein: 28g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 699mg | Potassium: 578mg | Fiber: 1g | Sugar: 16g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg