Preparation

• Preheat oven to 375. In a cup, mix oil and garlic. Brush garlic oil over chicken.
• Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken.
• Bake in preheated oven for 35 to 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
• Remove 1 tablespoon seeds from pomegranate. Set aside for garnish.
• Squeeze juice form remaining pomegranate through a sieve into a small bowl.
• In a small saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar.
• Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.
• Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken.
• Garnish with pomegranate seeds and serve at room temperature. Serves 4.