Dijon Chicken With Pomegranate Glaze
|1 (2 1/2-3 pound) chicken
2 cups pomegranate juice
1 tablespoon brown sugar
2 teaspoons soy sauce
Split chicken in half, brush liberally with Dijon mustard and roast at 500 degrees for 30 minutes or until the chicken is no longer pink.
Pour pomegranate juice in a large skillet and reduce it by half.
Stir in brown sugar and soy sauce.
Boil briefly and pour over chicken.