Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze

A roasted chicken is always my fall back meal when I can’t figure out what to cook. It’s easy to put together and best of all I can make it a one pot meal by adding seasonal vegetables to the roasting pan along with the chicken. Which leaves me more time to pretend to be a bear and be chased by Jack, the 70 pound wonderpup, and Mia, the invincible, around the house – only to meet my downfall by imaginary arrows.

Not only is this my favorite roasted chicken recipe to date, it is now in my keepsake files. You know for when I die (at 99 years old) and all of my grandchildren say, “darn, did anyone happen to get that recipe for that roasted chicken before she croaked?”

With a savory blend of flavors and super tender and juicy meat, Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze is an unforgettable meal. Hope you enjoy!

Interested in more roasted chicken recipes or the facts about what type of chicken to buy? Read this post: Roasted Rosemary Garlic Chicken

Sage and Garlic Roasted Chicken with Pomegranate and Black Pepper Glaze

serves 4 

  • 4  pound fryer chicken, preferably free range/natural/antibiotic-free
  • 2 Tablespoons fresh sage, chopped
  • 2 cloves garlic, peeled and chopped
  • 4 Tablespoons softened butter, unsalted
  • 1 teaspoon Kosher salt
  • 2 cups (16 oz) pomegranate juice
  • 1 teaspoon coarsely ground black pepper
  • pomegranate seeds and sage leaves for garnish, optional

seasonal vegetables or fruits that would pair well with this:
prep as needed and roast alongside the chicken 

  • winter squash: butternut, acorn, pumpkin
  • apples
  • new potatoes
  • sweet potatoes
Preheat oven to 425°F. Finely chop the sage and garlic.
Combine the butter, sage, garlic, and salt in a bowl and mix well until combined.
With your hands (think of it as an expensive hand cream), rub the butter over the entire chicken including the cavity and underneath the skin. Place any additional sage or garlic inside the cavity (optional).
I like to truss (tie up) my chickens. Think of it as 50 Shades of Chicken. Trussing a chicken keeps everything bound and helps with even cooking. I am just a tad dyslexic so I truss a chicken backwards but I think it’s simple and it gets the job done. Here’s how you do it: Cut a 3 ft (arm span) of cooking twine. With the chicken breast side up and the cavity facing you, slide the twine underneath the wings at the top end of the chicken. Next, hold up both ends of the twine and bring them toward you and over the tops of the drumsticks.
Then bring the twine down and underneath the drumstick ends.
Next, hold the twine up and tie a bow pulling both legs together. This is optional. You can also just tie the drumstick ends together with cooking twine and tuck the wing tips in towards the chicken. It’s not like the chicken isn’t going to get cooked if it’s not trussed but it will keep the outer parts of the drumsticks from getting dry and makes the chicken juicier in my opinion.
Place the chicken in the middle of a roasting pan or cast iron skillet and add any vegetables mentioned above around the chicken. Drizzle the vegetables lightly with olive oil and a sprinkle of salt and pepper. Place the chicken in the oven and roast for 1 hour and 15 minutes.
While the chicken is roasting, pour the pomegranate juice in a sauce pot and add pepper. Stir and bring to a boil. Reduce heat to medium and simmer until the juice has reduced by 3/4 and formed a syrup, about 15 minutes.
The glaze will be finished when it thickly coats the back of a spoon.
Remove the chicken from the oven and pour half of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid. Evenly spread the glaze over the chicken with a kitchen/pastry brush. Reserve leftover glaze for serving/plating. Return the chicken to the oven and roast for an additional 10 minutes.
Allow the chicken to rest for 5 to 10 minutes before carving.
Carve and plate. Spoon pomegranate black pepper glaze over and garnish with pomegranate seeds, if desired.
Seriously, good and perfect for entertaining or any meal. This one was 100% Mia, the resident four-year-old, approved.



  • Paula M

    Thank you Thank you! I was telling my husband I would love to fix a whole chicken this way but was not sure where to begin and then I got this in my inbox. Yeah! Can’t wait to try this.

  • Julia {The Roasted Root}

    Oh all the flavors going into this look awesome! All the garlic with the pomegranate sauce sounds perfect! We roast up chickens pretty frequently here and have typically done the standard dry rub, so next time we have a whole-body chicken, we’ll be trying your recipe!

  • Bethany

    Pinned this yesterday morning with the intention of cooking it for dinner tonight. My only changes were using 2 T. of olive oil instead of butter (child with a dairy allergy) and adding the juice from 1 orange to the glaze because I didn’t have enough pomegranate juice. I roasted it with a mixture of white sweet potatoes, apples, parsnips, and carrots. This chicken got rave reviews! (My sister described her first bite as a mouthgasm.) Sweet and crispy skin, salty herbed meat, and oh so juicy. 5 STAR RECIPE

    • In Sock Monkey Slippers

      Orange juice is a fantastic substitution, Bethany! And good thinking about the apples, carrots, potatoes, and parsnips. So glad you liked it and thanks for letting me know!

  • Heather

    Saw your beautiful photo on Tastespotting and knew I had to try the recipe. Bird is in the oven now and smells divine!

  • Rosita ( Sita)

    You just solved my dinner-dilemma.Looks great! Thnxx

  • Anne

    I am in love! This looks amazing.

  • Jill Melton

    This is so on my kitchen table this weekend. You rok! Jill

  • Ana

    I really want to try this. Can i use any kind of pomegranate juice?

    • In Sock Monkey Slippers

      Just make sure it’s 100% Pomegranate juice and not one with water and you should be great!

  • Kelly

    Made this last night.
    A few notes:
    *I used brussel sprouts as one of the roasted vegetables..yummy.
    *I had a 5.5lb chicken (it took longer to cook), so I waited a 1/2 hr into the cooking process to add the veg so they wouldn’t be overcooked.
    *It took me a lot longer than 15min to reduce the juice for the glaze, so next time I’ll start that process much earlier.

    Overall…really tasty, that’s for sharing.

  • talal salem

    roast chicken from pinterest

  • Kendall

    Tried this last night.
    SO incredibly delicious and easy!
    The pomegranate made it very interesting and just a tad bit exotic. Plus, it makes for a beautiful presentation. I’m totally stoked. It isn’t even 9:30am yet and I’ve already given this recipe to two coworkers. Thank you!

  • Rebecka

    This was amazing and so easy to make. Made me look like a masterchef. Thank you!

  • Anisah

    This looks incredible! I can’t wait to try it. Just a question, actually a few. Can I use dried sage and how much? And can I just use pomegranate molasses instead of reducing the pomegranate juice myself?

    • In Sock Monkey Slippers

      Thanks! Those are good questions. You can use dried but reduce the amount by half (use 1 tablespoon). As for the molasses, it will taste greatly different and it just might burn because of the high sugar content. Doesn’t mean you can’t try it becasue it might be wonderful but I can’t say that it will taste or turn out the same here. Thanks for asking!

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