Pom Glazed Roast Chicken Recipes

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POMEGRANATE ROASTED CHICKEN



Pomegranate Roasted Chicken image

This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds

Steps:

  • Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
  • Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
  • Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

Nutrition Facts : Calories 520 g, Cholesterol 142 g, Fiber 3 g, Protein 47 g, Sodium 160 g

ROAST CHICKEN WITH GRAND MARNIER GLAZE



Roast Chicken With Grand Marnier Glaze image

This is my favorite roast chicken b/c it is a little unexpected. Make sure you have a shot of grand marnier while cooking...that is the ritual in our house so we try to make this often!

Provided by Liza at Food.com

Categories     Whole Chicken

Time 1h45m

Yield 1 roast chicken, 4 serving(s)

Number Of Ingredients 12

1 (3 -4 lb) roasting chickens
1/4 cup olive oil
1 orange, quartered
1 onion, quartered
salt and pepper, to taste
2 teaspoons dried rosemary
4 tablespoons butter
4 tablespoons whole grain mustard
4 tablespoons honey
2 tablespoons apricot jam
4 tablespoons Grand Marnier
fresh rosemary sprig, to garnish (optional)

Steps:

  • Prep the chicken.
  • Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
  • Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
  • While bird is cooking, make your glaze.
  • Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
  • When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
  • Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
  • Garnish with fresh rosemary sprigs.

ROASTED CHICKEN WITH POMEGRANATE MOLASSES



Roasted Chicken with Pomegranate Molasses image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 whole organic chicken, rinsed and pat dry
Salt and freshly ground black pepper
2 to 4 tablespoons olive oil
3/4 cup chicken stock
1/4 cup pomegranate molasses
2 fresh thyme sprigs, leaves removed

Steps:

  • Preheat the oven to 400 degrees F.
  • Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

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