Roasted Sage and Pomegranate Chicken Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Just note that the nutritional information and the Weight Watchers Points I’ve calculated for this recipe are based on the WHOLE chicken, with the SKIN REMOVED. I added up the stats from the entire chicken and then divided it into 4 servings. So, your Points may vary a bit, depending on whether you are eating breast, thigh, wing, etc. But most importantly, remove the skin!
Nutrition
Serving: 0.25 of the chicken with the SKIN REMOVEDCalories: 337 kcal (17%)Protein: 36 g (72%)Fat: 11 g (17%)Fiber: 0 g