Roasted Pomegranate Chicken
- 14 cup olive oil
- 1 tablespoon garlic, minced
- chicken, quartered
- 1 pomegranate, halved
- 14 cup dry white wine
- 1 lemon, juice of
- 1 tablespoon cinnamon sugar
- salt and pepper
- Preheat oven to 375F In a cup, mix oil and garlic.
- Brush garlic oil over chicken.
- Place chicken in a shallow baking dish.
- Drizzle any remaining oil over chicken.
- Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
- Remove 1 tablespoon seeds from pomegranate.
- Set aside for garnish.
- Squeeze juice form remaining pomegranate through a sieve into a small bowl.
- In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar.
- Bring to a boil over high heat.
- Reduce heat to low and cook 5 minutes.
- Season sauce with salt and pepper to taste.
- Transfer roasted chicken to a serving platter and pierce each piece several times.
- Pour sauce over chicken.
- Garnish with pomegranate seeds and serve at room temperature.
olive oil, garlic, chicken, pomegranate, white wine, lemon, cinnamon sugar, salt
Taken from www.food.com/recipe/roasted-pomegranate-chicken-154652 (may not work)