• Pre heat the oven to 400 degrees F.

To Spatchcock The Chicken:

• Place the chicken on a clean surface, with the back facing up. Using kitchen shears, carefully cut the backbone out of the chicken, cutting through the ribs and close to the spine (see images in text). Flip the chicken over.
• Here, you have the option to break the breast bone, or to remove it entirely. I personally like to remove it because I find that it makes the carving process easier. If you choose to just break it, press a knife into the middle of the breast bone. Remove the knife, and using your hands, press down on the sides of the breast plate until it cracks.

  If you choose to remove it like I did, press the knife along the sides of the breast bone. Using the poultry shears, cut the breast plate OUT of the chicken. Make sure to NOT cut fully through the chicken! (see images in text).

To Make The Pomegranate Roasted Chicken

• Place the chicken flat on an oven safe skillet, with the skin facing up. Melt the butter, and pour it over all of the skin of the chicken. Sprinkle with a pinch of salt and some cracked black pepper. Place a few rosemary sprigs around the chicken. Place the chicken in the preheated oven and set a timer for 25 minutes.
• While the chicken is cooking, make the pomegranate sauce. In a sauce pan, add the pomegranate juice, honey, lemon juice, ginger and rosemary sprigs. Bring the sauce to a boil, and reduce to a simmer. Simmer, stirring occasionally until the sauce has reduced to about 1/2 a cup, about 15-20 minutes.
• After the chicken has cooked for 25 minutes, take the pan out of the oven. Using a brush, brush the sauce all over the skin of the chicken. Once it is all coated, discard the rosemary that was in the sauce and pour the rest of the sauce and its ingredients into the pan.
• Cook for another 45 minutes, basting the chicken with the juices every 10-15 minutes.When the chicken registers 165 degrees at it's thickest part in the breast, transfer it to a cutting board, and let it sit for 5 minutes.
• Place the pan with the pomegranate sauce on a burner over medium-high heat. In a separate bowl, whisk the corn starch with a little water or chicken broth, and add it to the pan. Stir well, and allow the sauce to heat up and thicken. Pour the sauce through a sieve to remove the rosemary and ginger pieces.
• After the chicken has rested for 5 minutes, carve it and serve with the pan sauce. Enjoy!