Baked Chicken With Pomegranate Sauce Recipe

• 1 lrg lemon
• 2 sprg fresh rosemary
• 5 lb natural whole chicken
• 2 c. Knudsen Pomegranate Juice (unsweetened)
• 1 Tbsp. Whole Foods Dijon Mustard
• 1/2 tsp fresh garlic chopped
• 2 Tbsp. arrowroot plus
• 1 tsp arrowroot (or possibly cornstarch)
• 1/4 tsp freshly grnd black pepper
• 1 x pomegranates

1. Preheat oven to 375 degrees.
2. Poke holes in the lemon and place whole, along with the rosemary, inside chicken.
3. Tie chicken legs together and place in roasting pan.
4. Combine juice, mustard, garlic and arrowroot; pour over chicken; sprinkle with black pepper.
5. Bake 20 min, baste, bake 20 more min, baste again.
6. Add in pomegranate seeds.
7. Reduce heat to 350 degrees.
8. Bake another hour, basting every 20 min.
9. Pour off sauce and let chicken rest 15 min under a "foil tent."
10. Skim fat off sauce.
11. Carve chicken and serve with sauce.
12. Note:This chicken comes out with a beautiful dark skin and the sauce has a wonderful tartness.
13. This dish takes almost 1 1/2 hrs to bake, but the preparation is very simple.
14. Delicious served with rice.

lemon, rosemary, natural, pomegranate juice, mustard, garlic, arrowroot plus, arrowroot, freshly grnd black pepper, pomegranates

Taken from cookeatshare.com/recipes/baked-chicken-with-pomegranate-sauce-74396 (may not work)