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1
Place rack on second level from bottom of oven.
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2
Preheat oven to 500 degrees.
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3
Remove leaves from half the mint, reserving stems.
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4
Stack the leaves, roll and cut them across into thin strips, and set aside.
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5
Place the chicken, breast-side up, in a 12-by-8-by-1 1/2-inch heavy roasting pan.
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6
Sprinkle chicken cavity with some of the salt and pepper, and stuff it with garlic, 1/2 cup pomegranate seeds, the reserved mint stems and the remaining half bunch of mint with leaves attached.
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7
Pour 1/4 cup pomegranate juice over chicken.
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8
Sprinkle with 1 teaspoon salt.
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9
Place chicken in oven, legs first.
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10
Roast for 50 minutes.
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11
Move chicken once after the first 10 minutes with wooden spatula to keep it from sticking.
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12
The chicken should not burn.
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13
(If chicken smells as if it is burning, reduce heat to 400 degrees, and open oven door for a minute to lower the temperature quickly.
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14
Continue roasting at lower temperature.)
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15
The chicken will be a beautiful mahogany brown.
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16
Tilt chicken over pan to drain juices, and then remove chicken to a platter.
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17
Tilt roasting pan, and spoon out fat, leaving any juices.
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18
Place pan over medium-high heat.
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19
Pour in chicken stock and remaining 1/4 cup pomegranate juice.
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20
Bring liquid to a boil, scraping up any browned bits from bottom of pan with a wooden spoon.
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21
Stir in remaining mint leaves.
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22
Lower heat, and simmer for 1 minute.
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23
Season with salt and pepper.
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24
Add any juices that have collected on the platter.
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25
Simmer for 30 seconds.
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26
Pour about half the pan juices over the bird, taking care that the platter does not overflow.
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27
Top with a few remaining seeds.
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28
Combine the rest of the juices into a sauce boat with remaining seeds, and serve with chicken.
