This is super easy and really moist chicken. It has a nice color and pretty pomegranate seeds all around. Adults and kids request it over and over.
1/2 cup olive oil
2 tablespoons minced garlic
2 (3-1/2 to 4-pound) chickens, quartered
½ cup pomegranate juice
1/2 cup dry white wine
Juice of 2 lemons, about 4-5 tablespoons
2 tablespoons cinnamon sugar
2 – 3 tablespoons pomegranate seeds
1 teaspoon kosher salt
½ teaspoon black pepper
Preheat oven to 375 degrees F.
In a cup, mix oil and garlic. Brush garlic oil over chicken.
Place chicken in a shallow baking dish. Bake for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
In a small saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper.