Pomegranate-Glazed Roast Chicken with Cranberry-Pear Chutney

This succulent roast chicken is glazed with a rich pomegranate reduction and finished with a touch of butter and pomegranate seeds. Accompanied by a vibrant cranberry-pear chutney, it offers a perfect balance of sweet, tart, and savory flavors for a stunning holiday or dinner centerpiece.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 (5- to 6-pound) whole roasting chicken, giblets removed and discarded

2 tablespoons olive oil

Kosher salt and black pepper, to taste

2 cups pomegranate juice

¼ cup seedless raspberry jam

1 tablespoon butter

¼ cup pomegranate seeds

1 recipe Cranberry-Pear Chutney

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Directions

Preheat oven to 400°F. Skewer neck skin of chicken to back; tie legs to tail with 100-percent-cotton kitchen twine. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with olive oil. Season with salt and pepper. Roast, uncovered, for 45 minutes.
Meanwhile, for glaze, in a medium saucepan bring pomegranate juice to boiling. Gently boil, uncovered, over medium heat about 30 minutes or until reduced to ½ cup, stirring occasionally. Remove from heat.
Add jam and butter. Brush glaze over chicken. Roast, brushing with glaze several times, for 30 to 45 minutes more or until an instant-read thermometer inserted in a breast registers 155°F. Tent chicken with foil if it begins to darken. Remove chicken from oven; cover with foil and let stand for 15 minutes. Transfer chicken to a serving platter and top with pomegranate seeds.
While chicken is roasting, prepare Cranberry-Pear Chutney. Halve pears; use a melon baller to remove core and flesh, leaving a ¼-inch-thick shell. Fill pear halves with Cranberry-Pear Chutney and serve with chicken.