Roasted Chicken with Pomegranate Glaze

Preheat oven to 375 degrees

2 whole chickens, 3 to 4 pounds each
Salt and pepper to taste
4 cloves garlic
4 sprigs thyme

Season the chickens with salt and pepper. Place garlic and thyme in cavity.
Roast on a sheet tray 1 to 1 1/2 hours. Thirty minutes into roasting, brush with half of the pomegranate glaze (below).

Glaze:
1 cub pomegranate molasses
1 cup red wine vinegar
3/4 cup honey
Salt and pepper to taste
3/4 cup pomegranate seeds

In a small saucepan, combine molasses and vinegar. Simmer over medium-high heat. Add honey and simmer until reduced by half. Season to taste with salt and pepper.
Brush chicken with about half the glaze 30 minutes into roasting.
Add pomegranate seeds to remaining glaze and serve.

Source: Placer County Real Foods cookbook