Roast Chicken With Pomegranate

Roast Chicken With Pomegranate

This beautiful dish pairs tender roast chicken with sweet, crunchy pomegranate seeds, and sweet honey-pomegranate sauce.

Don’t be intimidated by this showstopper of a dish. Once you make it, you’ll see how easy it is to roast a whole chicken.

Just make sure to follow the instructions for pre-heating the oven, and then lowering the temperature when you’re ready to cook the chicken

Roast Chicken with Pomegranate |
5 from 1 vote

Roast Chicken With Pomegranate

This beautiful dish pairs tender roast chicken with crunchy pomegranate seeds and a honey-pomegranate sauce. 

Course dinner
Cuisine American
Keyword roast chicken
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Calories 315 kcal


  • 2 cups sliced fennel (1 to 2 medium fennel bulbs, cored and sliced)
  • 2 medium onions, sliced
  • 2 tsp. olive oil, divided use
  • 1 (5-6 lb.) whole chicken, giblets removed, washed and dried
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional), divided use
  • 4 cloves garlic
  • 1 fresh lemon, cut into quarters
  • 1 cup pomegranate seeds (or 1 small pomegranate, seeds removed and reserved)
  • 1 cup fresh pomegranate juice
  • 1 Tbsp. raw honey
  • 1 Tbsp. arrowroot flour


  1. Preheat oven to 450° F.

  2. Place fennel and onions in large oven-proof roasting pan. Drizzle with 1 tsp. oil. Set aside.

  3. Sprinkle chicken cavity with salt and pepper, if desired. Fill cavity with garlic cloves, lemon, and pomegranate seeds. Tuck wings under and tie legs together with string, if desired.

  4. Rub chicken with remaining 1 tsp. oil. Season with salt and pepper, if desired. Place chicken, breast-side-up, over vegetables. Place in oven. Reduce oven temperature to 400° F. Bake for 60 to 90 minutes, or until thermometer inserted in the thigh (without touching the bone) reaches 165° F.

  5. While chicken is baking, combine pomegranate juice, honey, and arrowroot in a small saucepan; cook, over medium heat, whisking frequently, for 5 to 8 minutes, or until sauce thickens. Set aside.

  6. Remove skin from chicken before serving. Serve chicken over vegetables, topped with pomegranate sauce.

Nutrition Facts
Roast Chicken With Pomegranate
Amount Per Serving (1 serving)
Calories 315 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 107mg36%
Sodium 194mg8%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 10g11%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.


Portion Fix Containers
½ Green
½ Purple
1½ Red
1 tsp.

2B Mindset Plate It!
Add more veggies for a great lunch.

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Photo by Rebecca Swanner