• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Beginnings Blog

  • Home
  • About
  • Recipe Index
    • Appetizers/Dips
    • Beef
    • Beverages
    • Bready Things
    • Breakfast/Brunch
    • Fish & Other Seafood
      • Cod
      • Mahi Mahi
      • Salmon
      • Scallops
      • Shrimp
      • Tilapia
      • Tuna
    • Game Meat
      • Lamb
      • Venison
    • Pasta
    • Pizza
    • Pork
    • Poultry
      • Chicken
      • Turkey
    • Salad
    • Sammiches, Burgers, Wraps, etc.
    • Side Dishes
    • Soups, Stews, and Chili
    • Tacos, Taquitos, Tostadas, & Burritos
    • Vegetarian/Meatless
  • Sweet Treats
    • Brownies, Bars, & Fudge
      • Bars
      • Brownies
      • Fudge
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Crisp
    • Cupcakes & Muffins
      • Cupcakes
      • Muffins
    • Dessert Pops
    • Donuts
    • Fruit Salad
    • Ice Cream
    • Pastries
    • Pie
    • Popcorn
    • Snack Mix
    • Sweet Bread
    • Tarts
    • Truffles
  • Privacy Policy

Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze

May 6, 2013 by Jaida 1 Comment

I realized this past weekend that in all my years of cooking, I have never roasted a whole chicken before. Is that unusual these days? Hell, I don’t even think I’ve ever bought a whole chicken. I’m perfectly content buying my boneless, skinless chicken breasts for pretty much anything – unless I need a leg or a thigh, specifically. However, I felt it was necessary to roast a whole chicken, if I were going to claim to know how to cook. Is it a rite of passage or something? I don’t know, but it just felt like something I should do.
Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze
And, being me, I couldn’t just got for a standard roast chicken recipe. I had to fancy it up a little bit! When I saw this recipe on Kate’s Recipe Box, I knew it was right up my alley! Let me just tell you though, I am not a fan of removing the giblet, sans bag. That was almost enough to make me never, ever deal with a whole chicken again. Gross. And, having never roasted a chicken before, I also don’t have a roasting pan. Oops. So, I called my Mama and asked her what a good substitute would be. Cooling rack in a big pan. Done and done. Those parts aside, the preparation was easy, and I was able to get all the sides done while the chicken roasted. I do need to get a meat thermometer though…it’s hard to judge if the chicken is cooked all the way through based on the outside layers alone. Those pieces close to the bone are tricky, tricky. Just ask J. Oops.
But, all-in-all it was delicious and I love how golden brown and pretty the skin turned. The glaze added a nice flavor and would have been great at dipping sauce, if I hadn’t left it sitting at home on my kitchen counter when I took the food to J’s house. Sigh. Maybe next time I’ll have it together a little more when I try to roast a chicken. Added to the shopping list: Roasting pan, meat thermometer, and maybe the ability to remember all the components of dinner when I leave the house. Yep, that should cover it!
Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze
As seen on Kate’s Recipe Box
Ingredients
  • 6-8 lb. roasting chicken (giblets removed!)
  • 2 Tbsp fresh sage, finely chopped
  • 2 garlic cloves, minced
  • 4 Tbsp unsalted butter, softened
  • 1 tsp salt
  • 2 cups pomegranate juice
  • 1 tsp coarsely ground black pepper

Preparation

  1. Preheat oven to 425 degrees F.
  2. In a small bowl, combine butter sage and garlic. Rub the butter mixture over the entire chicken, under the skin and in the cavity.
  3. Place the chicken in a roasting pan, and add 1-2 cups of water to the pan, until the bottom is covered. Roast for approximately two hours until cooked through and golden brown! (Check with a meat thermometer to make sure the inside has reached 160 degrees.)
  4. Meanwhile, combine the pomegranate juice and pepper in a small sauce pot. Bring to a boil and reduce to medium. Simmer until the juice has reduced by 3/4 and formed a syrup – about 15 minutes.
  5. Remove chicken from the oven and brush half of the glaze over (reserve the rest for dipping or plating). Return to the oven for 10 minutes.
  6. Once fully cooked, let chicken rest for 10 minutes before carving.

Filed Under: Chicken, Main Dish Tagged With: Chicken, Garlic, Pomegranate, Roasted Chicken, Sage

Previous Post: « Thai Shrimp Salad
Next Post: Dijon-Braised Brussels Sprouts »

Reader Interactions

Comments

  1. mickeydownunder

    May 7, 2013 at 2:29 am

    G'day! What a great photo and glaze, TRUE!
    Love the combination and might now have to put this on my listo to do! Thank you!
    Cheers!
    Joanne
    What's On The List?
    http://www.whatsonthelist.net

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

Let’s Be Social!

Search this website

Never miss a post from Sweet Beginnings

Categories

Archives

Top Posts & Pages

Venison Sausage Tortellini Skillet
Bloody Mary Wings
Smoked Gouda & Cheddar Mac N Cheese
Blackberry Lemon Sweet Rolls

Footer

© 2023 Sweet Beginnings · Tasteful Theme by Restored 316