1. In a roasting pan lined with parchment paper, spread out the pieces of onion, celery, and pear as the bottom layer. Place turkey breast on top.
2. In a small bowl, mix the sauce ingredients together and brush evenly over turkey. Marinate overnight.
3. When ready to bake, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
4. Sprinkle chestnuts around the turkey. Pour bread crumbs mixed with garlic on top, gently pressing it down. Carefully pour pomegranate juice all around the chicken. Cover with parchment paper and then cover tightly with foil. Bake for one and a half hours or until done. Do not overbake.
You can make this recipe with four to five chicken bottoms, legs and thighs separated. (Recipe serves four to five adults or eight to 10 children.) Follow the instructions above with the following exceptions: chicken does not have to be marinated overnight; reduce pomegranate juice to one and a half cups; and bake for one and a half hours covered and half an hour uncovered.