ROAST CHICKEN W POMEGRANATE MOLASSES

Preheat oven to 450 F. Ensure your whole chicken is entirely thawed, and set on the counter for 30 minutes before preparing to allow for even cooking. Add chopped onion, oranges, smashed garlic cloves & thyme + rosemary to the cavity of the bird. Add chopped thyme + rosemary, salt & pepper to the room temperature butter and combine. Massage butter underneath the skin of the breasts and on the entire outside of the bird. Lay chicken in a large skillet or roasting pan and bake for about 1-1.5 hrs, until internal temperature has reached 165F. Let chicken rest for 20 mins at least before serving. For the molasses: heat pomegranate juice in a pan over medium-high heat and whisk until simmering. Add corn starch slurry (corn starch mixed with water) and whisk until thickened. Brush the pomegranate molasses over the bird half way through and after baking. Enjoy!