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!