Pomegranate Glazed Chicken - chicken

Method

• Preheat oven to 450 degrees.
• Remove innards from the whole chicken and leave skin on (if desired).
• Rub skin with extra virgin olive oil and cover with salt and plenty of pepper.
• Bake for 20 minutes.
• While waiting, make the glaze.
• In a skillet, add pomegranate juice and sugar over medium heat.
• Cook, stirring, until juice reduces to a thick syrup, approximately 20-30 minutes.
• Reduce oven heat to 350 degrees, and bake for 30-45 minutes or until juices run clear when poked.
• 15 minutes before it is done, remove chicken and pour glaze under the skin or just cover it with glaze.
• Baste once if desired.
• If you baste the top of the skin, turn on the broiler for a few minutes to make it crispy (but keep an eye on it, so as not to burn it!
• ).
• Remove to the counter and let rest for 10 minutes to allow juices to settle.