Balsamic and Pomegranate Roasted Chicken

Instructions

1. This is optional but soak the chicken in a water and vinegar solution by placing the chicken in a bowl with cool water that covers the whole chicken and add about 1/3 cup vinegar. Rinse the chicken all over and leave it in the solution for 20 min.
2. Meanwhile, make the marinade by whisking together the olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic and pomegranate seeds. Taste the marinade and adjust according to taste.
3. Remove it from the solution and pat the outside dry. Generously salt and pepper the inside of the chicken. Stuff the cavity with garlic, I used a whole head of garlic, then add cubes of butter under the skin of the chicken (around the breast area) and tie the legs together with kitchen strings.
4. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30 min and up to overnight in the fridge.
5. To cook, preheat the oven to 425 and place chicken in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan.
6. Roast the chicken for 1 to 1 hour 30 minutes, or until the juices run clear when you cut between a leg and thigh making sure to baste the chicken two to three times while in the oven.
7. Enjoy!