Pomegranate Roasted Chicken with Wild Rice Stuffing

As requested by my friend Tammy the recipe from Sunday’s dinner. It’s super yummy, and from a site called Culinary Competitor (they haven’t posted anything new in ages 😦 ).




– 1 whole chicken, butterflied

– 1 cup pomegranate juice

– 2 tbl meyer lemon juice

– 1 tbl balsamic vinegar

– 1 tbl minced red onion

1 salt & pepper


– 2 cups wild rice

– 3 cups chicken stock

– 1 bulb fennel, chopped

– 1 red onion, chopped

– 1/2 dried cranberries

– 3 cloves of garlic, chopped

– 6 sprigs of fresh lemon thyme

– 1/4 cup meyer lemon juice

– 2 tbl olive oil



– cook rice. Bring chicken stock to a boil, and add rice. Reduce to simmer, and cover. Cook for about 40 minutes, until stock is absorbed. Add lemon juice & fluff

– preheat oven to 400 degrees

– saute red onion & fennel in olive oil for 5 minutes. Season with salt & pepper. Add garlic & saute another 5 minutes, or until fennel is soft. Add saute mixture, cranberries, and thyme to the rice. Season

– In a small sauce pan saute red onion in olive oil over medium heat for 4 minutes

– Increase heat and add balsamic vinegar, pomegranate juice, & lemon juice. Let reduce for about 15 minutes or until it begins to thicken

– remove the backbone of chicken & butterfly

– Mound stuffing in an 8 inch baking dish & place chicken on top of (make sure wings & legs are inside the pan)

– season the chicken & loosen the skin

– spoon some of the pomegranate mixture between skin & body. Pour remain liquid over the chicken

– cook for 45 – 60 minutes (if chicken begins to brown too much cover with foil)

serves 5 – 6

2 thoughts on “Pomegranate Roasted Chicken with Wild Rice Stuffing

  1. Pingback: Our Perfect Date. . . with a nice gift at the end | Types of arthritis Blog

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