Instructions

1. Preheat the oven to 200°C.
2. Quarter the orange and put these into the cavity of the chicken together with the garlic and rosemary sprigs.
3. Place the chicken in a roasting tray and rub with olive oil, salt and pepper. Put the tray into the oven and turn the temperature down to 170°C. Roast for about 45 minutes.
4. Meanwhile, In a small pan, mix the pomegranate juice, honey and orange juice. Heat it up, then reduce until you get a thin syrup. Let it cool.
5. Take the chicken out of the oven and brush the glaze all over the chicken. Roast the chicken for another 15-20 minutes, basting with pan juices and brushing with some more syrup. Be careful that the skin doesn't burn!
6. The chicken is ready when it's golden and clear juices run from the thighs (pierce it with a skewer to test!).
7. Let the chicken rest (loosely covered) for 15 minutes, while you make some gravy from the pan juices and any leftover glaze.
8. Carve the chicken and serve with pomegranate seeds scattered on top, the gravy and side dishes of your choice.