How to make it

  • Preheat oven to 375.
  • Mix oil and garlic then brush mixture over chicken and place in shallow baking dish.
  • Drizzle any remaining oil over chicken then bake in preheated oven for 45 minutes.
  • Baste several times with pan juices.
  • Remove 1 tablespoon seeds from pomegranate then set aside for garnish.
  • Squeeze juice from remaining pomegranate through a sieve into a small bowl.
  • In a small saucepan mix pomegranate juice, wine, lemon juice and cinnamon sugar.
  • Bring to a boil over high heat then reduce heat to low and cook 5 minutes.
  • Season sauce with salt and pepper.
  • Transfer roasted chicken to a serving platter and pierce each piece several times.
  • Pour sauce over chicken then garnish with pomegranate seeds and serve at room temperature.

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  • cassiemeeker 14 years ago
    wouldnt piercing it let all the juices out?
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