Festive Sorrel Pomegranate Roasted Chicken

Pre-heat the oven to 400 F. Stuff the clean chicken with the ginger, clementine, garlic, thyme and onion. Use a cast iron pan (skillet) it gets the chicken 'browned', since the sides are very low. Drizzle on the olive oil on the pan to prevent sticking, place the chicken on the roasting pan and sprinkle on the salt and black pepper over it and inside of the chicken.

Into the 400 F oven on the center rack. As the chicken roast in the oven, we can go ahead and make the pomegranate sorrel glaze to use in an hour or so, In a saucepan place the pomegranate, mandarin, ginger, honey, salt, water, sorrel and sugar. Onto a med/high flame and bring to a boil. As it comes to a boil, reduce to a gentle simmer. It may take between 20-30 minutes.

After about 20 minutes in the oven take chicken out and basted it with the drippings which accumulated in the skillet. Put chicken back in the oven on the middle rack. Do not cover the chicken with foil.

Depending on the size of the chicken, it will take between 1 hr and 75 minutes to fully cook. At this point remove it from the oven and baste on the glaze, put the chicken back into the oven and leave it for about 5-7 minutes until it is ready