Instructions: Preheat oven to 375 degrees. Poke holes in the lemon and place whole, along with the rosemary, inside chicken. Tie chicken legs together and place in roasting pan. Combine juice, mustard, garlic and arrowroot; pour over chicken; sprinkle with black pepper. Bake 20 minutes, baste, bake 20 more minutes, baste again. Add pomegranate seeds. Reduce heat to 350 degrees. Bake another hour, basting every 20 minutes. Pour off sauce and let chicken rest 15 minutes under a "foil tent." Skim fat off sauce. Carve chicken and serve with sauce.

Note:This chicken comes out with a beautiful dark skin and the sauce has a wonderful tartness. This dish takes almost 1 1/2 hours to bake, but the preparation is very simple. Delicious served with rice.

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