How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze?

You need 11 ingredients. The key ingredients include: 4 Tablespoons Softened, Unsalted Butter, 2 Tablespoons Fresh Sage, Chopped, 2 cloves Garlic, Chopped, 1 teaspoon Kosher Salt, and more.

Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze Recipe

Name: Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Softened, Unsalted Butter; 2 Tablespoons Fresh Sage, Chopped; 2 cloves Garlic, Chopped; 1 teaspoon Kosher Salt; 1 whole Fryer Chicken, 4 Pound Size; Cubed Squash Or New Potatoes Or Other Seasonal Veggies, To Cook In The Pan With The Chicken (optional); 2 Tablespoons Olive Oil, Or As Needed For Drizzling On The Vegetables, If Used; Salt And Pepper, to taste; 2 cups Pomegranate Juice; 1 teaspoon Coarsley Ground Black Pepper; 1/2 cups Pomegranate Seeds For Garnish, Optional

Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze

Eats Now Editorial Team · 211 kcal · Meat & Poultry

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1.
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Preheat oven to 425 degrees F. Combine the butter, sage, garlic and salt in a bowl and mix well until combined.
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2.
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Remove the giblets from inside the chicken.
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With your hands, rub the butter mixture over the entire chicken including the cavity and underneath the skin.
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Place any additional sage or garlic inside the cavity (optional).
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3.
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I like to truss (tie up) my chickens.
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Trussing a chicken keeps everything bound and helps with even cooking.
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Heres how you do it: Cut a 3 foot (arm span) of cooking twine.
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With the chicken breast side up and the cavity facing you, slide the twine underneath the wings at the top end of the chicken.
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Next, hold up both ends of the twine and bring them toward you and over the tops of the drumsticks.
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Then bring the twine down and underneath the drumstick ends.
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Next, hold the twine up and tie a bow pulling both legs together.
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This is optional.
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You can also just tie the drumstick ends together with cooking twine and tuck the wing tips in towards the chicken.
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4.
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Place the chicken in the middle of a roasting pan or cast iron skillet (breast/legs up) and add any seasonal vegetables such as cubed butternut squash or potatoes around the chicken.
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Drizzle the vegetables lightly with olive oil and a sprinkle of salt and pepper.
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Place the chicken in the oven and roast for 1 hour and 15 minutes.
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5.
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While the chicken is roasting, pour the pomegranate juice in a sauce pot and add 1 teaspoon of pepper.
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Stir and bring to a boil.
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Reduce heat to medium and simmer until the juice has reduced by 3/4 and formed a syrup, about 15 minutes.
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The glaze will be finished when it thickly coats the back of a spoon.
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Remove it from the heat once thickened.
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6.
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After 1 hour and 15 minutes, remove the chicken from the oven and pour half of the glaze over the chicken.
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If the glaze has hardened, heat it over low heat until fluid.
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Evenly spread the glaze over the chicken with a kitchen/pastry brush.
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Reserve leftover glaze for serving/plating.
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Return the chicken to the oven and roast for an additional 10 minutes.
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7.
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When its done, remove the chicken from the oven.
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Allow the chicken to rest for 5 to 10 minutes before carving.
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Carve and plate.
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Spoon remaining pomegranate black pepper glaze over and garnish with pomegranate seeds, if desired.

Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze

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