Pomegranate Peppered Chicken

• 1 whole Chicken
• 2 teaspoons Extra Virgin Olive Oil
• 1 dash Salt
• 2 Tablespoons Pepper
• 12 ounces, fluid Pomegranate Juice
• 1 cup Sugar

1. 1.
2. Preheat oven to 450 degrees.
3. 2.
4. Remove innards from chicken or turkey.
5. Place in a baking dish or roasting pan.
6. Rub olive oil over all of the skin and sprinkle with salt and lots of pepper.
7. Place in the oven and roast for 20 minutes.
8. 3.
9. Meanwhile, place pomegranate juice in a skillet over medium-high heat and add sugar.
10. Bring to a boil and reduce to a simmer, stirring constantly.
11. After 15-20 minutes, the juice should reduce to a syrup-like consistency.
12. (If its not ready yet, continue stirring till thick.)
13. 4.
14. Reduce oven to 350 degrees, cook bird for 30 minutes, till thermometer inserted under the wing registers at least 165 degrees.
15. Turn off oven.
16. 5.
17. When bird is fully cooked, remove from the oven and either brush glaze over or under the skin.
18. Return to the oven, let rest, or continue to bake, if you want to dry out the glaze.
19. Attempt to make it crispy.
20. 6.
21. Carve the bird and serve with extra glaze as a dipping sauce and try not to lick your plate clean!

chicken, olive oil, salt, pepper, pomegranate juice, sugar

Taken from tastykitchen.com/recipes/main-courses/pomegranate-peppered-chicken/ (may not work)