Name: Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce
Total time: 30 min
Ingredients: 1 large head cauliflower (3 pounds), cored and cut into 2-inch florets; 2 tablespoons unsalted butter, melted, plus 4 tablespoons chilled, divided; 2 teaspoons table salt, divided; 1 teaspoon pepper, divided; 8 (5- to 7-ounce) bone-in chicken thighs, trimmed; 1 red onion, halved and sliced thin; 2 garlic cloves, minced; 2 teaspoons minced fresh thyme; 1 1/2 cups pomegranate juice; 1 tablespoon minced fresh chives

Why This Recipe Works

Using pomegranate juice instead of wine for the pan sauce added sweetness and a fruitier flavor.

Before You Begin

You can substitute two shallots for the red onion, if desired.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss cauliflower, melted butter, ¾ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast for 15 minutes.

Meanwhile, pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and remaining ½ teaspoon pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Transfer chicken to sheet with cauliflower in oven and continue to roast until cauliflower is browned on bottom and chicken registers 175 degrees, about 15 minutes longer.

Pour off all but 2 tablespoons fat from now-empty skillet. Add onion, garlic, thyme, and remaining ¼ teaspoon salt and cook over medium heat until onion is softened, about 2 minutes. Stir in pomegranate juice; bring to simmer; and cook until reduced by half, about 3 minutes. Off heat, whisk in chives and remaining 3 tablespoons butter. Spoon sauce over chicken and serve with cauliflower.