Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce
We think you’ll want to put this thrifty, fast, and flavorful chicken supper into your regular rotation.
Keywords
- Main Courses
- Chicken
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Baking sheet
- Oven
- Skillet
- Stove
- Paper towel
- Instant-read thermometer
- Mixing bowl
- Measuring spoon
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Fork
- Tongs
- Serving platter
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
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