Equipment
Ingredients
Chicken and Aromatics
- 1 whole chicken, giblets removed
- 30 ml olive oil
- 15 g salt
- 5 g black pepper, freshly ground
- 1 lemon, halved
- 3 garlic, whole, smashed
- 5 g fresh mint sprigs, whole
Pomegranate Mint Glaze
- 250 ml pomegranate juice, 100 percent pure juice
- 50 g honey
- 2 garlic, minced
- 10 g fresh mint, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 220°C/425°F. Arrange a rack in the lower third of the oven.
In a small saucepan over medium heat, combine the pomegranate juice, honey, and minced garlic. Simmer until the liquid reduces by half and becomes thick and syrupy, about 15 minutes.
Remove the reduced glaze from the heat and stir in the finely chopped fresh mint. Set aside to cool slightly.
Remove the whole chicken from its packaging. Using paper towels, pat the chicken entirely dry inside and out. Wash your hands thoroughly with soap and warm water after handling the raw poultry to prevent cross-contamination.
Rub the exterior of the dried chicken generously with the olive oil. Season all over, including inside the cavity, with the salt and black pepper.
Place the halved lemon, whole smashed garlic cloves, and whole fresh mint sprigs directly into the chicken cavity.
Tie the chicken legs tightly together with kitchen twine. Tuck the wing tips backward and underneath the body to ensure even cooking and prevent the tips from burning.
Place the chicken breast-side up in a roasting pan. Roast at 220°C/425°F for 15 minutes to begin crisping and rendering the skin.
Lower the oven temperature to 190°C/375°F. Using a basting brush, generously paint the chicken with the pomegranate mint glaze.
Continue roasting for 45 to 60 minutes, brushing the chicken with the remaining glaze every 15 minutes. Roast until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 74°C/165°F.
Carefully transfer the roasted chicken to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute through the meat.
Remove the kitchen twine, carve the rested chicken into portions, and serve immediately.
Chef's Notes
- To achieve the absolute crispiest skin, pat the chicken dry, season it with the salt, and leave it uncovered in the refrigerator for 12 to 24 hours before roasting. This method is called dry brining.
- If you cannot find pure pomegranate juice, pomegranate molasses thinned with a little water makes an excellent, deeply flavored substitute. Omit or reduce the honey if using molasses as it is already quite sweet.
- Tying the legs and tucking the wings ensures a compact shape. This prevents the extremities from overcooking and drying out while waiting for the thicker thigh meat to reach a safe internal temperature.
- Be sure to let the glaze cool slightly before brushing it on the chicken. A hot glaze will run right off the raw skin, whereas a slightly cooled glaze thickens and clings to the bird.
Storage
Refrigerator: 3 days — Store in an airtight container. The skin will lose its crispness once refrigerated.
Freezer: 2 months — Freeze the meat only; freezing whole with the skin will result in a soggy texture upon thawing.
Reheating: Reheat portions in a 175°C/350°F oven until warmed through to prevent the meat from drying out.
