Yes, I know it’s Thanksgiving and here I am already making a suggestion for Christmas dinner. But my turkey is in the oven, my house smells divine and I’m just full of food and holiday happiness right now.
A few weeks before Thanksgiving, I was toying with some ideas for a light Christmas dinner and ended up with this incredible Roasted Sage and Pomegranate Chicken Recipe that was so flavorful and so good, I may end up making it again before Christmas. It was a very easy chicken recipe that required little prep and effort but was incredibly flavorful.
The average Points per serving for this roasted chicken is 8 Points. But, the Points may be a bit more or less depending on what part of the chicken you are eating. Also, please note that this is calculated with the skin off. I never eat the skin as it’s full of fat, so I only counted the meat (don’t worry…the sage butter is stuffed under the skin, so you won’t miss out on any of that deliciousness).
I couldn’t believe how much flavor the meat picked up from the sage and pomegranate…it was truly delicious.
If you are looking for an amazing Weight Watchers Christmas dinner recipe idea, this Roasted Sage and Pomegranate Chicken would be one heck of a contender.
Roasted Sage and Pomegranate Chicken Recipe
- 1 Oven
- 1 whole chicken
- 2 tbsp light butter
- 4 garlic cloves - minced
- 1 tsp salt
- ¼ cup fresh sage - finely chopped, plus extra leaves for stuffing
- 1 16 oz bottle POM 100% Pomegranate Juice
- 1 tsp black pepper
- 1 cup fat free chicken broth
- Pomegranate seeds for garnish
- Preheat oven to 400 degrees.
- In a small bowl, mash the butter with garlic, sage and salt.
- Rub the butter mixture evenly, all over the chicken, making sure to get most of it under the skin. Stuff extra sage leaves inside the cavity of the chicken.
- Place chicken in a small roasting pan or baking dish. Add broth and 2 tbsp of POM juice into the bottom of the roasting pan.
- Place chicken in oven and roast for about 2 hours, basting the chicken with the juices from the bottom of the pan every 30 minutes.
- While chicken is roasting, pour the remaining POM juice into a small saucepan, stir in pepper and bring to a boil. Reduce heat to medium, and simmer until juice is reduced to a syrup, about 15-20 minutes.
- Remove the chicken from the oven and pour ¾ of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid.
- Let chicken rest for about 5-10 minutes before cutting. Pour the remaining glaze over the chicken, just before serving, and garnish with pomegranate seeds.