Roasted Chicken with Pomegranate and Tangerine Sauce

The pictures of the areas badly hit by Hurricane Sandy are so surreal. I hope everyone on the East coast recovers quickly. We were very lucky and our power didn’t go out, phew. Right before the storm hit, Apolinaras went about doing some actual preparations (filling his extra beer brewing jugs with water, putting our cars on lifts in the garage in case it flooded, finding all our batteries, etc), while I roasted a couple of chickens. That’s sort of a contribution, right? There’s nothing better than roasted chicken on a cold rainy day! Plus, cooking them makes your whole house smell homey and comforting.

I did a quick hour brine, to ensure the chicken stayed juicy, and of course, used a meat thermometer to make sure I didn’t overcook the meat. I filled the cavities of the birds with tangerine and garlic wedges and topped the chicken with a very tasty pomegranate and tangerine sauce. I actually ended up making the sauce twice, because we enjoyed it so much that we used it all up before we finished off the chicken, and I’ve reflected this in the recipe below.

Roasted Chicken with Pomegranate and Tangerine Sauce
Printable Recipe

Ingredients:

Roasted Chicken:
2 quarts (8 cups) water
1/2 cup kosher salt
1 4 1/2 to 5 pound chicken, giblets removed and rinsed
1/2 tangerine, cut in three wedges
1/2 head of garlic, cut in three wedges
1 tablespoon unsalted butter, melted
1/2 teaspoon salt

Sauce:
1 cup pomegranate juice
1/2 cup low-sodium chicken stock
1/4 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons finely grated tangerine zest
2 garlic cloves, minced

Directions:
Place water and salt in a Dutch oven or large pot and mix until salt is dissolved. Place chicken in the brine for 1 hour.

Heat oven to 400°F. Remove chicken from the brine, pat dry with paper towels, and place in a roasting pan. Stuff the chicken cavity the tangerine and garlic wedges. Tie the legs together with kitchen twine and tuck the wings under the body of the chicken. Brush chicken with the melted butter and sprinkle evenly with salt. Roast chicken at 400°F for 1 hour and 15 minutes to 1 hour and 30 minutes or until the juices between the leg and thigh run clear and temperature of the thickest part of the thigh is 160°F. Remove chicken from the oven and cover with a tent of aluminum foil for 10 minutes.

Meanwhile, make the sauce. Place pomegranate juice, chicken stock, balsamic vinegar, honey, tangerine zest, and garlic in a small stockpot and simmer over medium high heat for 12 to 15 minutes or until reduced to 1/2 cup; strain to remove the zest and garlic. Carve and serve the chicken and top with the sauce. Makes 6 servings.

Nutrition: 305 calories, 13.0g fat, 0.0g fiber, 31.8g protein per serving
Cost: $1.38 per serving

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8 Responses to Roasted Chicken with Pomegranate and Tangerine Sauce

  1. So glad all was well at your house! And, you house must have smelled fantastic with these chickens roasting. The sauce sounds delicious!

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