Pomegranate Rum Glazed Chicken
Ingredients:
- 4 tbsp spiced rum
- 1 4lb spatchcock chicken
- 1 tbsp salt
- 1 tbsp rosemary, leaves removed and chopped
- 1 tbsp thyme, leaves removed and chopped
- 1 tsp ground black pepper
- 1 orange (zested and juiced)
- 1 cup pomegranate juice
- 2 tbsp pomegranate molasses
Directions:
Yields: 4-6 servings
Preheat the oven to 375°F. In a small bowl, combine the salt, herbs, pepper, and orange zest. Rub the mixture evenly over the chicken and under the skin. Place the chicken in a roasting pan and pour the orange juice, pomegranate juice, and 2 tablespoons of the rum into the bottom of the pan. The liquid should cover the bottom of the pan by approximately ¼ inch. If needed, add more pomegranate juice to reach this level.
Roast the chicken for 45–60 minutes, basting every 15 minutes, until the thickest part of the chicken reaches an internal temperature of 165°F. If the liquid begins to evaporate during cooking, add a splash of additional pomegranate juice as needed.
Once fully cooked, remove the chicken from the roasting pan. Let rest for 15 minutes before carving.
While the chicken rests, add the remaining 2 tablespoons of rum and the pomegranate molasses to the roasting pan. Place the pan on the stovetop over medium heat and let cook, stirring occasionally, until the liquid has reduced enough to coat the back of a spoon. Spoon the reduction over the chicken before serving.
