Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce

Name: Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce
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

Main Courses
Chicken
Weeknight

By Alli Berkey ･ Appears in Cook's Country February/March 2021

We think you’ll want to put this thrifty, fast, and flavorful chicken sup- per into your regular rotation.

SERVES 4

TIME 30 minutes

Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce

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