Pomegranate Chicken

"Whether you're having a Seder dinner or just looking for a delicious midweek meal, you've come to the right place! We've got a roast chicken glazed in pomegranate (a fruit that usually appears at Rosh Hashanah, but the flavor is so delicious we couldn't resist using it here").
(serves 4)

2 cups pomegranate juice
1/4 cup packed brown sugar
1 T. unfiltered* cider vinegar like Braggs*
2 cloves garlic, peeled and smashed
1 T freshly* squeezed lime juice
1 lime
1 (4 lb.) whole chicken
1/2 sweet onion
1&1/2 t. kosher* salt
1 bay leaf
1/2 t. freshly* ground black pepper
1/2 t. dried rosemary, or 1 sprig of fresh rosemary*

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

"Compassion is understanding the troubles of others."

Love,

Machete Milletti AKA Chef Deb