Pomegranate-glazed chicken roast: A feast for the senses

Add a festive flair to your table with this delicious pomegranate chicken roast inspired by Mrs KM Mathew's timeless recipes. A blend of honey, pomegranate juice, and rosemary creates a perfect balance of sweet, tangy, and savoury flavours. The crisp golden skin, tender meat, and vibrant garnishes of fresh pomegranate seeds make this dish a true centrepiece for any occasion.

Ingredients
1 kg whole chicken with skin
2 tbsp pepper
2 tbsp garlic cloves
Juice of 1 pomegranate
1/2 tbsp rosemary
Juice of 1 lime
50 g butter
1 1/2 tbsp honey
Salt to taste
A few pomegranate seeds, for garnishing
1 tsp cornflour
5-6 garlic cloves, chopped
1/2 cup water
1 tsp butter

Preparation
Preheat the oven to 350°F.
Grind the pepper and garlic, then mix in pomegranate juice, rosemary, lime juice, butter, and honey. Blend well. Add salt to taste.
Prick the chicken all over with a fork. Coat the chicken thoroughly with the blended marinade. Gently lift the skin and apply the marinade underneath. Let it rest for 30 minutes.
Place the chicken in a baking tray and cover with aluminum foil. Bake for 1 hour.
In between, baste the chicken with honey using a pastry brush and turn it over.
Return it to the oven for an additional 15 minutes to allow the glaze to set and the skin to brown. This ensures the chicken stays moist inside and crispy outside.
For the gravy
Melt butter in a pan. Add chopped garlic and fry until light brown.
Add ½ cup water and bring it to a boil. Collect the residue from the baking tray and stir it in to the gravy.
Add salt to taste. Simmer until the gravy thickens.
Place the chicken on a flat serving dish and carve it into slices. Pour the prepared gravy over the slices and garnish with pomegranate seeds. Enjoy!