Pomegranate Peppered Chicken

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   1.

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   Preheat oven to 450 degrees.

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   2.

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   Remove innards from chicken or turkey.

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   Place in a baking dish or roasting pan.

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   Rub olive oil over all of the skin and sprinkle with salt and lots of pepper.

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   Place in the oven and roast for 20 minutes.

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   3.

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   Meanwhile, place pomegranate juice in a skillet over medium-high heat and add sugar.

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    Bring to a boil and reduce to a simmer, stirring constantly.

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    After 15-20 minutes, the juice should reduce to a syrup-like consistency.

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    (If its not ready yet, continue stirring till thick.)

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    4.

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    Reduce oven to 350 degrees, cook bird for 30 minutes, till thermometer inserted under the wing registers at least 165 degrees.

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    Turn off oven.

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    5.

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    When bird is fully cooked, remove from the oven and either brush glaze over or under the skin.

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    Return to the oven, let rest, or continue to bake, if you want to dry out the glaze.

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    Attempt to make it crispy.

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    6.

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    Carve the bird and serve with extra glaze as a dipping sauce and try not to lick your plate clean!

* Per serving · 4 servings · Values may vary.

No additional tips available.