¼ cup POM Wonderful Pomegranate Juice
2 tbs orange juice concentrate
1 tbs balsamic vinegar
½ cup chopped parsley
⅓ cup whole grain mustard
10 sprigs fresh thyme
4- to 6-lb. chicken
salt and pepper to taste
¼ medium onion
½ fresh orange, cut in two pieces


Make glaze by combining pomegranate juice, orange juice, vinegar, parsley and mustard and half of the fresh thyme, leaves only.
Rinse chicken; pat dry.  Place on a roasting rack in a shallow pan; sprinkle with salt and pepper.
Use half of the glaze mixture to coat the chicken.
Place remaining thyme leaves in the chicken cavity with onion and orange.

Pre-heat oven to 350º

Cover the chicken loosely with foil and roast for 30 minutes at 350°F.

Remove foil and coat chicken with the remaining glaze.

Increase oven temperature to 375°F and continue to bake.

Bake for 30 to 40 minutes or until a meat thermometer in the thigh of the chicken reads 165°F and juices run clear.


Adapted from POM wonderful recipes.