This roast chicken is deeply flavorful, juicy, and finished with a glossy pomegranate molasses glaze that balances sweet, tangy, and savory notes. A simple buttermilk brine ensures tender meat, while repeated brushing during roasting creates a beautifully lacquered skin that makes this dish just as impressive to look at as it is to eat.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality roast chicken with minimal effort. The buttermilk brine guarantees moist meat, even in the breast, while the pomegranate molasses adds brightness and depth without overpowering the chicken. It’s perfect for family dinners, special occasions, or anytime you want a centerpiece dish that feels both comforting and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4.75 pounds whole chicken, spatchcocked
2 cups buttermilk
4 teaspoons table salt or 2 tablespoons kosher salt
1/3 cup pomegranate molasses
1 teaspoon soy sauce
1/2 cup pomegranate arils
Directions
Place the spatchcocked chicken in a large dish or resealable bag. Pour in the buttermilk and sprinkle evenly with salt, making sure the chicken is fully coated. Cover and refrigerate overnight.
Remove the chicken from the refrigerator one hour before roasting to allow it to come to room temperature.
In a small bowl, stir together the pomegranate molasses and soy sauce until smooth.
Preheat the oven to 450°F with a rack positioned in the center. Line a half sheet pan with parchment paper.
Remove the chicken from the buttermilk, letting excess drip off. Place it skin-side up on the prepared pan and pat the skin completely dry with paper towels.
Brush the chicken generously with the pomegranate molasses mixture. Roast for 10 minutes, then remove from the oven and brush again with the glaze.
Return the chicken to the oven and continue roasting for 40 more minutes, brushing with the glaze every 10 minutes.
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
Remove from the oven, lightly brush with any remaining glaze, and let rest for 20 minutes. Garnish with pomegranate arils before carving and serving.
Servings and timing
Servings: 6
Prep time: 15 minutes (plus overnight brining)
Cook time: 50 minutes
Resting time: 20 minutes
Total time: Approximately 1 hour 25 minutes, plus brining
Variations
For a citrus twist, add one tablespoon of fresh lemon juice to the pomegranate molasses glaze.
For extra aroma, tuck fresh thyme or rosemary under the chicken before roasting.
If you prefer a milder sweetness, reduce the pomegranate molasses to 1/4 cup and brush more lightly during roasting.
Serve with roasted vegetables or herbed rice to make it a complete meal.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a 325°F oven, covered loosely with foil, until warmed through.
For best texture, avoid microwaving, as it can soften the skin and dry out the meat.
FAQs
Can I make this recipe without spatchcocking the chicken?
Yes, but cooking time will increase. Roast a whole chicken until it reaches 165°F in the thigh, brushing with glaze periodically.
What does buttermilk brining do?
Buttermilk tenderizes the meat and helps it retain moisture, resulting in juicier chicken.
Is pomegranate molasses very sweet?
It is both sweet and tangy, similar to a thickened pomegranate reduction, which balances well with savory flavors.
Can I prepare the glaze in advance?
Yes, the glaze can be mixed up to 3 days ahead and stored in the refrigerator.
What can I substitute for soy sauce?
You can use coconut aminos or a halal-certified alternative with similar saltiness.
How do I know when the chicken is fully cooked?
Use a meat thermometer and check that the thickest part of the thigh reaches 165°F.
Can I use chicken pieces instead of a whole chicken?
Yes, adjust cooking time based on the size of the pieces and brush frequently with the glaze.
Will the glaze burn at high heat?
Brushing in layers helps prevent burning. If it darkens too quickly, tent loosely with foil.
Can this be made ahead for guests?
You can roast the chicken earlier in the day and gently reheat before serving, though it’s best fresh.
What sides pair well with this dish?
Roasted vegetables, mashed potatoes, flatbread, or a simple green salad work beautifully.
Conclusion
Roast Chicken with Pomegranate Molasses is a timeless dish elevated with bold flavor and stunning presentation. The combination of buttermilk-brined chicken and a glossy, tangy glaze creates a meal that’s memorable, satisfying, and perfect for sharing. Once you try this method, it’s sure to become a favorite in your kitchen.
