Herb Butter Roast Chicken with Pomegranate Gravy
A festive Christmas roast chicken recipe for Christmas entertaining.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Total Time: 130 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (5 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 3 garlic cloves, minced
- 1 lemon, halved
- 1 yellow onion, quartered
- 1 cup low-sodium chicken stock
- 3/4 cup pomegranate juice
- 1 tablespoon all-purpose flour
- 1/3 cup pomegranate arils
Instructions
- Season: Heat oven to 425°F (220°C). Pat chicken dry and season inside and out with salt and pepper.
- Add herb butter: Mix butter, rosemary, thyme, and garlic. Rub half under the breast skin and the rest over the outside; place lemon and onion in the cavity.
- Roast: Roast for 20 minutes, lower heat to 375°F (190°C), and continue 55 to 65 minutes until breast reaches 165°F (74°C) and thigh reaches at least 170°F (77°C).
- Rest: Transfer chicken to a board and rest for 20 minutes.
- Make gravy: Whisk flour into the pan drippings, then gradually add stock and pomegranate juice. Simmer until thickened and serve with carved chicken and arils.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.