Preheat oven to 375 degrees. Mix oil and
garlic and brush over chicken.
Place chicken in a shallow baking dish.
Drizzle any remaining oil over chicken. Bake
in preheated oven for 45 minutes, basting
several times with pan juices, until skin is
browned and juices run clear when a thigh is
pierced at thickest part with a fork.
 Remove 1 tablespoon seeds from pomegranate.
Set aside for garnish. Squeeze juice from
remaining pomegranate through a sieve into a
small bowl.
In a small non-reactive saucepan, mix
pomegranate juice, wine, lemon juice, and
cinnamon- sugar. Bring to a boil over high
heat. Reduce heat to low and cook 5 minutes.
Season sauce with salt and pepper to taste.
Transfer roasted chicken to a serving
platter and pierce each piece several times.
Pour sauce over chicken. Garnish with
pomegranate seeds and serve at room
temperature. |
