Heat oven to 425°F and arrange rack in middle. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over (under skin, too) with oil and season with salt and pepper. Stuff cavity with orange half, and let sit at room tempera­ture while oven heats up, about 20 to 30 minutes. Place, breast side up, on a roasting rack; roast until skin is golden brown, about 30 minutes.

Meanwhile, combine pomegranate juice, wine, orange juice, honey, garlic, black pepper and cloves in a large pan and boil, stirring frequently, over high heat until syrupy (you should have about 3/4 cup), about 25 to 30 minutes. Remove from heat, discard garlic and cloves, whisk in mustard, and reserve half of the glaze for serving.

Continue roasting chicken, brushing with glaze every 5 minutes, until chicken is cooked through and an instant-read thermom­eter inserted in the thickest part of the thigh, avoiding bone, registers 165°F, about 30 to 45 minutes more. Let rest 10 minutes; carve and serve with reserved glaze passed on side.