Hibiscus and Pomegranate Roasted Chicken

Preheat the oven to 400 degrees F (200 degrees C).

As it comes to temperature, stuff the clean Whole Chickens (3 lb) with the Fresh Ginger (2 slices), Mandarin Orange (1), Garlic (4 cloves), Fresh Thyme (10 sprigs), and Onion (1/2).

In a cast iron skillet, drizzle on the Olive Oil (1 Tbsp) on the pan to prevent sticking, place the chicken on the roasting pan and sprinkle on the Salt (1/4 tsp) and Freshly Ground Black Pepper (1/4 tsp) over it. You may also add some in the cavity.

Place the stuffed chicken into the preheated oven on the center rack. Depending on the chicken, it will take anywhere from an hour to 75 minutes to cook fully.

As the chicken roasts in the oven, make the pomegranate sorrel glaze. In a saucepan, add Water (3/4 cup), the seeds from the Pomegranates (2), Clementines (2), Fresh Ginger (3 slices), Brown Sugar (1 1/2 Tbsp), Honey (2 Tbsp), Salt (1/2 tsp), and Dried Hibiscus Flowers (6).

On a medium-high flame and bring to a boil, then reduce to a gentle simmer and reduce by 2/3. It may take between 20-30 minutes.

After about 20 minutes in the oven, take out the chicken and baste it with the drippings that have accumulated in the skillet. Then place back in the oven on the middle rack. Don't cover the chicken with foil.

After about an hour, remove the chicken from the oven and baste with the glaze we made. Put it back in the oven 5-7 minutes, then baste it again. Do this 3 times in total.

Let rest for about 10 minutes before slicing and serving.