Edna's Roast Chicken With Pomegranate Pan Sauce Recipe

How to make it

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• - Position a rack in the center of the oven and heat the oven to 450°F.
• - Put the chicken breast side up on a roasting rack in a medium flameproof roasting pan.
• - Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine.
• - Season the chicken all over with salt and pepper. Drizzle the oil evenly over the chicken.
• - Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping.
• - Continue roasting until an instant-read thermometer inserted into the thigh reads 165° to 170°F, an additional 30 to 35 minutes.
• - Transfer the chicken to a cutting board, loosely tent it with foil, and let it rest for 15 minutes.
• - Meanwhile, tilt the roasting pan so the juices collect in one corner. Spoon off and discard as much of the clear fat as possible.
• - Add the pomegranate juice to the pan drippings and cook over medium heat to reduce until it thickens.
• - Stir in the butter and pomegranate molasses and cook until heated through.
• - Slice the chicken and serve drizzled with the sauce and top with the mint and pomegranate seeds.