RECIPE
15 INGREDIENTS9 STEPS1HR 45MIN

Hibiscus and Pomegranate Roasted Chicken

WATCH FULL VIDEO
WATCH FULL VIDEO
Love This Recipe?
101 Saved
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
The natural balance of the citrus, hibiscus, and pomegranate is awesome as a glaze on this festive roasted chicken.

1HR 45MIN

Total Cooking Time

15

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1
Clementine
4 cloves
Garlic , crushed
10 sprigs
1/2
Medium Onion , halved
1/4 tsp
Freshly Ground Black Pepper
3/4 tsp
6
Dried Hibiscus Flowers
2
Clementines , juiced
Mandarin
2 Tbsp
1 1/2 Tbsp
Brown Sugar
3/4 cup
Water
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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) .
Step 3
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.
Step 4
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.
Step 5
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) .
Step 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.
Step 7
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.
Step 8
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.
Step 9
Let rest for about 10 minutes before slicing and serving.

Watch Full Video

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
101 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.