Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roast Chicken with Pomegranate Pan Sauce

Pomegranate juice, molasses, and seeds bring sweet-tart flavor and festive color to this simple roast chicken. Roasted or mashed potatoes are a great accompaniment, but this would also be scrumptious with steamed vegetables.


  • One 4-lb. roasting chicken, giblets removed
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 1/2 cup pomegranate juice
  • 2 Tbs. unsalted butter
  • 2 Tbs. pomegranate molasses
  • Fresh mint leaves
  • Pomegranate seeds, for garnish


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Put the chicken breast side up on a roasting rack in a medium flameproof roasting pan. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the chicken all over with salt and pepper. Drizzle the oil evenly over the chicken.
  • Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping. Continue roasting until an instant-read thermometer inserted into the thigh reads 165° to 170°F, an additional 30 to 35 minutes. Transfer the chicken to a cutting board, loosely tent it with foil, and let it rest for 15 minutes.
  • Meanwhile, tilt the roasting pan so the juices collect in one corner. Spoon off and discard as much of the clear fat as possible. Add the pomegranate juice to the pan drippings and cook over medium heat to reduce until it thickens. Stir in the butter and pomegranate molasses and cook until heated through.
  • Slice the chicken and serve drizzled with the sauce and top with the mint and pomegranate seeds.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.