I had intended this just to be a comforting meal after a day of yard work – but it ended up being a celebration meal.
Mark’s Mom and brother still didn’t have power as of Friday afternoon, so they came down to stay with us for the weekend. Just before sitting down to this dinner on Saturday night, they got the call that their power was finally back on. After 12 days, this was very, very welcome news.
I love roasting chickens because it’s just so easy – some seasonings, pop it in the oven and your done. The glaze on this one made it feel fancier without adding much prep time at all. Perfect when you want something special, but don’t want to spend a lot of time standing over the stove.
This would also be a fantastic way to cook your Thanksgiving turkey – just double (or triple) the seasoning and glaze for a bigger bird.
Sage and Garlic Roasted Chicken with Pomegranate-Black Pepper Glaze
(slightly adapted from in sock monkey slippers)
6-8 lb. roasting chicken
2 T. fresh sage, finely chopped
2 garlic cloves, minced
4 T. unsalted butter, softened
1 t. salt
2 c. pomegranate juice
1 t. coarsely ground black pepper
Preheat oven to 425F degrees.
In a small bowl, combine butter sage and garlic. Rub the butter mixture over the entire chicken, under the skin and in the cavity.
Place the chicken in a roasting pan, and add 1-2 cups of water to the pan, until the bottom is covered. Roast for approximately two hours (you may have to go longer or shorter, depending on how big your chicken is).
While the chicken is roasting, combine the pomegranate juice and pepper in a small sauce pot. Bring to a boil and reduce to medium. Simmer until the juice has reduced by 3/4 and formed a syrup – about 15 minutes.
Remove chicken from the oven and brush half of the glaze over (reserve the rest for dipping or plating). Return to the oven for 10 minutes.
Once fully cooked, let chicken rest for 10 minutes before carving.