Preheat oven to 450 degrees.
Scatter the onion slices on the bottom of a roasting pan.
Check inside the chicken for a packet of giblets. It is important to check both ends of the chicken. Remove and discard or freeze for another use.
Place the two halves of the orange in the cavity of the chicken.
Drizzle olive oil over the chicken skin and rub in.
Combine salt, pepper, cinnamon and cumin and rub over the skin of the chicken. Set aside.
In a small saucepan, combine the pomegranate juice, honey, brown sugar and soy sauce. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes.
Pour half of the pomegranate glaze into a small bowl and set aside.
Place chicken in the preheated oven and roast for 10 minutes.
Reduce oven temperature to 425 degrees and roast for 30 minutes.
Working only with the pomegranate glaze in the pan, brush the chicken with the glaze and some pan juices.
Continue to roast the chicken, basting 2-3 more times with the glaze from the pan and the pan juices. The chicken is done when a meat thermometer inserted into the thigh reads 165 degrees.
Remove the chicken from the oven. Cover it with foil and allow to rest for 10 minutes. Discard the glaze in the pan that was used to baste the chicken. The glaze set aside in the bowl can be served with the carved chicken.
This recipe is adapted from Bubbe and Me in the Kitchen