Either prepare chicken halves from a small whole chicken, or use prepared chicken halves, but remove the backbone. Season with salt.
Mix all marinade ingredients in a measuring cup and stir to combine.
Pour marinade in a non-metal pan and add chicken halves, skin side up. Cover with cling wrap and refrigerate for up to 6 hours, or over night.
Pomegranate Sauce
Mix all sauce ingredients in a small sauce pan and heat and bring to a boil. Reduce heat and simmer until reduced by 1/3. Taste and adjust seasoning if required.
Roasting
Pre heat oven to 375°F
Place chicken on a non-stick aluminum lined sheet and place in a pre heated 375°F oven. Reserve marinade.
Roast for about 30 minutes, and then baste with reserved marinade 2 or 3 times during the last 15 minutes or until the chicken becomes a mahogany color.
Re heat pomegranate sauce over medium heat and reserve
Add pine nuts to a small skillet and toast over medium high heat until fragrant, about 3 minutes, don't turn you back on it and stir/shake continuously.
Move chicken to highest oven rack and broil to for 2-3 minutes, or until the chicken is nicely charred.
Serving
Place one roasted chicken in a rimmed plate. Pour pomegranate sauce around the chicken, just enough to cover the bottom of the plate.
Top chicken with toasted pine nuts and pomegranate seeds
