Roast Chicken with Pomegranate Glaze

By Coppermouse

This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby luster. Rub the chicken earlier in the day, or overnight, for the best flavor

Tips: The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Or use 2 teaspoons freshly grated lemon zest in place of the sumac
This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby luster. Rub the chicken earlier in the day, or overnight, for the best flavor

Ingredients

• 1 tablespoon ground sumac
• 1 tablespoon kosher salt
• One 4-pound chicken
• 6 cups sliced cored fennel (2-3 large bupounds)
• 1 large yellow onion, chopped
• 2 teaspoons extra-virgin olive oil
• 1/2 cup pomegranate molasses (see Note)
• 2 tablespoons honey
• 1 teaspoon freshly ground pepper
• Pomegranate seeds for garnish (see Tips)

Preparation

Step 1

Preheat the oven to 425 degrees F.

Combine the sumac and salt in a small bowl. Remove the giblets from the chicken (if included) and trim any excess skin; pat dry. Loosen the skin over the breast and thigh meat and rub the spice mixture under the skin plus a little on the skin. Tuck the wings under and tie the legs together with kitchen string, if desired.

Combine the fennel and onion in a large roasting pan and toss with oil to coat. Place the chicken, breast-side up, on the vegetables.

Combine the pomegranate molasses, honey and pepper in a small bowl. Transfer half the mixture to a small saucepan and set aside to serve with the chicken.

Roast the chicken and vegetables for 20 minutes. Turn the chicken over, stir the vegetables and cook for 20 minutes more.

Turn the chicken over one more time (so it is breast-side up) and stir the vegetables again. Reduce the oven temperature to 400 degrees F. Brush the chicken all over with the remaining pomegranate mixture, and continue to roast until an instant-read thermometer inserted into a thigh without touching bone reaches 165 degrees, 20-30 minutes more.

Transfer the chicken to a clean cutting board and let rest for 10 minutes. Meanwhile, heat the pomegranate glaze in the saucepan over low heat. Remove the string from the chicken, if necessary, and carve the chicken. Serve with the fennel and onion, drizzled with the warm glaze. Sprinkle with pomegranate seeds, if desired.