Seanan's original recipe is available at her livejournal archives. (You'll need to follow this link to learn how to make Pomegranate Slurry, so go take a look.)
I prefer a fruitier chicken, so my own version follows below.

Toon's Variant on Pomegranate Chicken

Take 1 chicken, cut in quarters.
Juice one or two large pomegranates into a tupperware container large enough to hold your chicken. Mix small quantities of white wine, balsamic vinegar (or red wine vinegar), and soy sauce into the pomegranate juice. Place quartered chicken in the resultant marinade, pierce each piece through once or twice with a skewer, close tupperware container and leave chicken to soak. (I soaked it overnight. Three or four hours may be sufficient. Note: don't be startled when the chicken comes out of the marinade -- it will be a bright color somewhere between purple and fuchsia, and this can be somewhat disturbing.)

De-seed one large or two small pomegranates into a small dish that you can keep handy.
Take the chicken out of the marinade and arrange the pieces in a large roasting pan. Sprinkle lightly with poultry seasoning, salt, pepper, and a wee bit of onion powder. Rub generously with crushed garlic.
Glaze each piece with pomegranate slurry. Allow the slurry to blend with the crushed garlic, and make sure each piece of chicken is well coated with the mixture.
Shove a small handful of pomegranate seeds under each piece of chicken. Scatter the rest over the top of the chicken pieces. The seeds should stick to the slurry somewhat; try tucking some seeds in the crevices between wing and breast.

Put roasting pan in oven at somewhere between 350 and 400. While chicken is roasting, slice a small onion into very thin wedges and sautee in a little margarine or olive oil until brown.
When chicken has been roasting for about twenty or twenty-five minutes, scatter the sauteed onions around the pan. The bottom of the pan should be swimming somewhat in juices; if it isn't, add a few spoonfuls of the leftover marinade. (You might first use the marinade to deglaze the pan in which you sauteed the onions, for extra flavor.)

The chicken should be done in a little over an hour. Serve hot, with roast or mashed potatoes, a green salad, and plenty of your favorite bread. Recommended drink: ice water or sparkling white wine.