Yield: 4 to 6 servings
Active Time: 30 minutes
Total Time: 30 hours
Ease of Preparation: Easy


  • One whole chicken (about 4 pounds)
  • 1 stick (8 tablespoons) unsalted butter
  • 1 head garlic, cut in half
  • 6 sprigs rosemary, plus more for garnish
  • 1 cup pomegranate molasses
  • 1/2 cup honey or date syrup
  • Kosher salt and freshly ground black pepper
  • Pomegranate seeds, for garnishing


Preheat the oven to 400 degrees F.

Pat the chicken dry with a paper towel. Rub the outside of the chicken with 2 tablespoons of the butter. Place another 4 tablespoons of butter under the skin of the chicken breast. Season the chicken (inside the cavity and on the skin) with salt and pepper. Stuff the cavity with the garlic and rosemary. Roast until a deep, rich brown, 35 to 40 minutes.

In a small saucepan, whisk together the pomegranate molasses, honey, remaining 2 tablespoons butter and a pinch of salt. Cook over low heat until slightly thickened, about 5 minutes. Remove the chicken from the oven. With a pastry brush, glaze the chicken with half of the molasses mixture. Return the chicken to the oven until an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees F, about 20 minutes more.

Remove from the oven and glaze with the remaining molasses mixture. Remove the garlic and rosemary from the cavity. Place the chicken on a cutting board and let rest for about 20 minutes before carving.

Garnish with pomegranate seeds and more rosemary sprigs.

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