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Roast Chicken with Pomegranate Glaze

Crispy and irresistible, this delectable chicken dish is sure to become a permanent part of your recipe collection.

Serves 6
Ready in 75 mins
Prep time 5 mins
Cooking time 70 mins
337 calories per serving


> 1 1/2 cups pomegranate juice
> 1 small whole chicken
> 1/4 cup (1/2 stick) butter, at room temperature
> 1/2 tsp ground cardamom
> 1/2 tsp ground coriander
> 3 tbsp chopped walnuts


Preheat the oven to 400°F. In a small saucepan, heat the pomegranate juice to a simmer. Cook 10–13 min., until the juice reduces by almost half.
Place the chicken in a parchment-lined baking dish breast side up and pour half the reduced pomegranate juice over the chicken. Rub the chicken all over with half the butter and season with salt (in moderation) and pepper. Bake 1 hour, until chicken is cooked through (an instant read thermometer reads 165°F). Baste chicken every 15 min. with the juices in the baking dish.
Meanwhile, in a skillet on medium, melt the remaining butter. Add the cardamom, coriander, and walnuts, and cook 3 min., until fragrant, stirring frequently. Add the remaining pomegranate juice and heat to a simmer. Cook 8 min., until syrupy.
Remove the chicken from the oven and drizzle with walnut pomegranate glaze.


No time to make a chicken from scratch? Use the pomegranate glaze on a store-bought rotisserie chicken and broil to heat the chicken through and caramelize the skin. Top with the same spiced walnut syrup.

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