Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce

Name: Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce
Yield: Serves 4
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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Appears in Cook's Country February/March 2021

Main Courses

Chicken

Weeknight

SERVES4

TIME30 minutes

Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce

WHY THIS RECIPE WORKS

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

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