Gluten Free Recipe: Baked Chicken with Pomegranate Glaze

Ingredients: 

1 large lemon

2 sprigs fresh rosemary

1 (5-pound) whole chicken

2 cups unsweetened pomegranate juice

1 tablespoon Dijon mustard

1/2 teaspoon finely chopped garlic

2 tablespoons plus 1 teaspoon arrowroot

1/4 teaspoon freshly ground black pepper

Seeds from 1 pomegranate

Preparation:  

Preheat oven to 375°F. Pierce lemon in several places with a fork and place whole, along with rosemary, inside chicken cavity. Tie chicken legs together and place in a roasting pan. Combine juice, mustard, garlic and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper. Bake 20 minutes and baste. Bake another 20 minutes, and baste again. Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes. Pour off liquid and reserve. Let chicken rest 15 minutes under a foil tent. Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.

Serves 4 to 6

Adopted from:  Whole Foods.