2 cups POM pomegranate juice
1 cup citrus punch juice
1 teaspoon dried rosemary
3 garlic cloves, minced
salt and ground pepper
2 teaspoons red-wine vinegar
1 (4 lbs.) Chicken, whole


Preheat oven to 425 degrees F. Spray a baking pan with non-stick cooking spray.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 20 minutes, stirring with a wooden spoon. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, breast side up, on prepared baking pan; bake 15 minutes, then brush chicken with glaze. Continue baking for another 30-40 minutes, brushing with glaze every 5 minutes, until chicken is cooked through. Let rest 5 minutes; drizzle with reserved glaze. Serve.