Pomegranate Glazed Chicken

Preheat oven to 450 degrees. Remove innards from the whole chicken and leave skin on (if desired). Rub skin with extra virgin olive oil and cover with salt and plenty of pepper. Bake for 20 minutes.

While waiting, make the glaze. In a skillet, add pomegranate juice and sugar over medium heat. Cook, stirring, until juice reduces to a thick syrup, approximately 20-30 minutes.

Reduce oven heat to 350 degrees, and bake for 30-45 minutes or until juices run clear when poked. 15 minutes before it is done, remove chicken and pour glaze under the skin or just cover it with glaze. Baste once if desired. If you baste the top of the skin, turn on the broiler for a few minutes to make it crispy (but keep an eye on it, so as not to burn it!).

Remove to the counter and let rest for 10 minutes to allow juices to settle.