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Pomegranate Roast Chicken

Total Time: 1 hour and 35 minutes
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Servings: 6


  • 1 tablespoon ground sumac
  • 1 tablespoon kosher salt
  • 1 3.5 lbs. Wholesome Farms Direct Source-Verified Whole Chicken
  • 6 cups sliced cored fennel
  • 1 large yellow onion, chopped
  • 2 teaspoons extra-virgin olive oil
  • ½ cup pomegranate molasses
  • 2 tablespoons honey
  • 1 teaspoon freshly ground pepper


  1. Preheat oven to 425 degrees F.
  2. Combine sumac and salt in a bowl.
  3. Remove giblets and any excess skin from chicken. Pat dry.
  4. Loosen the skin and rub the spice mixture underneath.
  5. In a large roasting pan, toss fennel and onion with oil.
  6. Place the chicken on the vegetables, breast-side up.
  7. Mix pomegranate molasses, honey and pepper in a bowl.
  8. Set aside half of the mixture in a saucepan.
  9. Roast chicken and vegetables for 20 minutes.
  10. Remove chicken, stir the vegetables, and replace the chicken, turned over.
  11. Roast for 20 more minutes.
  12. Repeat step 10.
  13. Reduce over temperature to 400 degrees F.
  14. Pour half of the pomegranate mixture (not in saucepan) over the chicken and brush to cover.
  15. Roast for 20 to 30 minutes more until an instant-read thermometer inserted into the thigh without touching bone reads 165 degrees F.
  16. Set chicken on a cutting board and let rest for 10 minutes.
  17. Meanwhile, heat the pomegranate glaze in the saucepan over low heat.
  18. Carve the chicken and serve with the fennel, onion and warm glaze.

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