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