Roasted Pomegranate Chicken

1. 1

   Preheat oven to 375F In a cup, mix oil and garlic.

2. 2

   Brush garlic oil over chicken.

3. 3

   Place chicken in a shallow baking dish.

4. 4

   Drizzle any remaining oil over chicken.

5. 5

   Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

6. 6

   Remove 1 tablespoon seeds from pomegranate.

7. 7

   Set aside for garnish.

8. 8

   Squeeze juice form remaining pomegranate through a sieve into a small bowl.

9. 9

   In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar.

10. 10

    Bring to a boil over high heat.

11. 11

    Reduce heat to low and cook 5 minutes.

12. 12

    Season sauce with salt and pepper to taste.

13. 13

    Transfer roasted chicken to a serving platter and pierce each piece several times.

14. 14

    Pour sauce over chicken.

15. 15

    Garnish with pomegranate seeds and serve at room temperature.

No additional tips available.