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Ingredients
Scale
- 1 (4 1/2 – 5 lb) whole chicken
- 3 1/2 tbsp butter, softened
- 1 1/2 tbsp chopped fresh sage
- 1/4 cup + 2 tsp pomegranate juice
- 2 1/2 tsp kosher salt, divided
- 1 1/2 cups quartered Brussels sprouts
- 1 1/2 cups chopped sweet potato
- Kitchen twine for trussing
Instructions
- Bring chicken to room temperature for 30 minutes.
- Preheat oven to 425°F (220°C).
- Rinse and dry chicken thoroughly.
- Melt butter in a skillet until golden brown.
- Combine softened butter, sage, and pomegranate juice in a bowl.
- Loosen chicken skin and spread sage butter mixture beneath it.
- Toss Brussels sprouts and sweet potatoes with remaining butter mixture.
- Truss the chicken and season with salt.
- Roast chicken for 40 minutes, then prepare and add vegetables.
- Roast for an additional 30-35 minutes until chicken reaches 165°F (74°C).
- Brush chicken with pomegranate juice and let it rest.
- Carve and serve with vegetables, drizzled with pan drippings.
Notes
Ensure chicken is thoroughly dried for best crispiness.
Feel free to swap vegetables based on seasonality.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 460
- Sugar: 5
- Sodium: 640
- Fat: 23
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 43
- Cholesterol: 130