I’m so thankful that my mom taught me the basics of cooking when I was a kid.
Growing up, my mom worked a full day, came home, prepared the kitchen, cleaned up and somehow found time to unwind and connect with us before tucking us in bed at night.
One of the ways we got to spend time together was cooking together. She taught me how to make pork tenderloin, twice baked potatoes, Shepherd’s Pie, and how to cook the perfect roast chicken. I am forever indebted to her for teaching me how to cook- thanks Mom!
Over the years, I’ve maintained an appreciation for knowing that a whole chicken takes about 20 minutes per pound, and with a little bit of butter (or EVOO) and some salt and pepper, you can have a delicious and perfectly cooked bird every time. You can watch me make this recipe live by viewing it over on Youtube or at the bottom of this post. First things first: you’re going to need to gather your ingredients depending on the season.
Every Fall/ Winter I love making a butter roasted chicken with Pomegranates, sweet potatoes, carrots, and squash.
The whole dish takes about 2 hours (depending on your bird size) and is extremely low maintenance once you drop it in the oven.
- 1 whole chicken
- 2 medium sweet potatoes
- 3-4 squash of your choosing (butternut, yellow, acorn, etc)
- 3 Sprigs of Thyme
- 1 6 ounce container of Pom Wonderful Juice
- 1-2 whole pomegranates (or just buy the pre-seeded arils)
- 2 Sticks of Salted Butter (room temperature)
- 2 cloves of garlic, minced
- 2 Apples, diced
- Salt & Pepper to taste
- 1) Preheat Oven to 425 degrees F. In a bowl, combine the garlic, pomegranate arils, thyme and a little salt and pepper and mash together to get a good mix.
- 2) Tie up your chicken so her legs aren't open to the wind, and then rub down that bird with your butter mixture. You're going to have to use your hands, so have fun with it!
- 3) Place your bird in a cast iron pan (very important step, it must all be in a cast iron or cast iron equivalent), and then add your chopped potatoes, squash, apples, etc to the sides around it. If not all of it fits into one, separate the remaining veggie mix to a separate cast iron.
- 4) Place the bird and veggies in the oven for 20 minutes PER POUND. If you have a four pound chicken, she needs to roast for 80 minutes, if you have a two pound chicken, 40 minutes.
- 5) While the Chicken is roasting, bring to a boil on the stove-top, one bottle of Pom Wonderful juice, the remaining pomegranate arils, and left over thyme. Once boiling, reduce to a simmer until it thickens just a little bit. Once thick, remove from heat and let sit until...
- 6) Halfway through your cook time, pour your pomegranate juice over the veggies and lightly over the chicken. You don't want her to drown, just to be moistened for the remainder of her cook time.
- 7) Once your chicken has reached an internal temperature of 160 degrees F (you can use this handy thermometer for accuracy), take her and the veggies out and set her gently on the counter to rest and finish cooking.
- 8) Must it really be written? Grab a bottle of Sauvignon Blanc (or a fantastic Georgia Crisp White Wine) and eat! You worked hard and chances are, it's definitely dinner time!
This roasted chicken was one of the best I’ve made, I highly recommend putting it on your “recipe bucket list” this winter.
One of my favorite things to do is stock up on Pomegranates before the shelves are cleared of them in the Winter time. Pomegranates have such a unique flavor I love adding the juice to herbal teas, the arils are great on yogurt (both frozen and greek), and I’ve even seen some cheeky people put it on chocolate bark! Yum!
Chocolate and health benefits? Done.