- 1 4 1/2 lb whole chicken
- 3 1/2 tbsp butter (2 tbsp softened, 1 1/2 tbsp for brown butter)
- 1 1/2 tbsp chopped sage
- 1/4 cup + 2 tbsp + 1 tsp pomegranate juice
- 1 1/2 cups quartered brussels sprouts
- 1 1/2 cups chopped sweet potato
Preheat oven to 425 degrees. Make sure oven rack is on the middle level. Rinse the chicken on the inside and outside with cool water. Pat dry with paper towels.
Add 1 1/2 tablespoons butter to a small skillet. Heat over a medium-high heat. Once the butter begins to brown, swirl pan. Keep swirling pan until butter is a deep brown color and smells nutty. Set aside.
Mix 2 tablespoons softened butter with sage and pomegranate juice. Season with salt. Use fingers to loosen the skin from the flesh of the breast. Spread the sage butter under the skin.
Brush the entire chicken with brown butter. Season liberally with salt. Place on a small baking sheet or roasting pan. Roast for 30 minutes.
Remove from oven and scatter sweet potatoes and brussels sprouts around the chicken. Toss in any juice/fat that has accumulated in the bottom of the pan. Sprinkle with salt and pepper. Brush with 2 tablespoons of pomegranate juice and then pour the remaining juice around the chicken and vegetables. Place back in the oven and roast another 25-30 minutes or until the thickest part of the chicken reaches 165 degrees and the vegetables are soft.
Let chicken rest for 10-15 minutes before cutting. Remove whole breast, then thighs and drumsticks. Slice breast. Serve with roasted veggies and pan drippings.