Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce | America's Test Kitchen

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