Moroccan Roasted Pomegranate Chicken

Ingredients

• whole chickens
• kosher salt
• pomegranate
• dry white wine
• sugar
• ground cinnamon
• black pepper
• garlic clove
• fresh lemon juice

Preparation

1. 1preheat oven to 350 degrees
2. 2remove and discard giblets , and neck from chicken , and lift wing
3. 3sprinkle 3 / 4 teaspoon salt over chicken , and place chicken , breast side up on rack of roasting pan coated with cooking spray
4. 4place rack in pan , and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees
5. 5remove chicken , and rack from pan and let stand 10 minutes
6. 6remove skin from dark meat , and discard
7. 7remove seeds from pomegrante , set 1 tablespoon seeds aside
8. 8place remaining seeds in a blender , pulse to crush
9. 9strain mixture through a sieveover a bowl , to yield 1 / 4 cup juice , discard solids
10. 10place roastin pan over medium heat , add wine to drippings in pan , scraping pan to loosen browned bits
11. 11pour mixture into medium saucepan , stir in pomegranate juice , sugar , cinnamon , pepper , and garlic , and bring to a boil
12. 12cook 16 minutes or until reduced to 1 / 3 cup
13. 13remove from heat , and stir in lemon juice , and remaining salt
14. 14serve sdauce with chicken , and sprinkle with remaining seeds