Ingredients:

  • 1 Whole Chicken (4.5 lbs), giblets removed
  • 2 tbsp Kosher salt
  • 1 tsp Cracked black pepper
  • 4 cloves Garlic, smashed
  • 1 Lemon, halved
  • 1 small bunch Fresh Rosemary
  • 3 tbsp Unsalted butter, softened
  • 0.5 cup Balsamic vinegar
  • 3 tbsp Honey
  • 1 tbsp Dijon mustard
  • 0.5 cup Pomegranate arils
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Pat the chicken completely dry with paper towels. Rub 2 tbsp Kosher salt and 1 tsp Cracked black pepper over every inch of the skin and inside the cavity.
  2. Remove the chicken from the fridge 30 minutes before cooking. Stuff the cavity with 4 cloves Garlic (smashed), 1 Lemon (halved), and 1 small bunch Fresh Rosemary.
  3. Slide your fingers under the breast skin to loosen it. Rub 3 tbsp Unsalted butter (softened) directly onto the meat under the skin.
  4. Place the chicken in a preheated oven at 200°C (400°F). Roast for 45 minutes until the skin starts to turn golden and the fat begins to sizzle.
  5. While the chicken roasts, combine 0.5 cup Balsamic vinegar, 3 tbsp Honey, and 1 tbsp Dijon mustard in a small saucepan. Simmer for 8-10 minutes until it thickens into a glossy, velvety syrup.
  6. Carefully brush half of the glaze over the chicken. Return to the oven for another 20-30 minutes.
  7. Roast until the internal temperature hits 74°C (165°F) in the thickest part of the thigh. The juices should run clear.
  8. Remove the bird from the oven and brush with the remaining glaze. Let it rest for 15 minutes. Top with 0.5 cup Pomegranate arils and 1 tbsp Fresh parsley. Carve and enjoy your flavorful masterpiece!