Categories: Meals
Ingredients
- 1 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 6 fresh sage leaves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tsp kosher salt
- 3 large bone-in chicken breasts
- Black pepper, to taste
- 2 tbsp olive oil
- 12 garlic cloves, peeled
- 1 large red onion, cut into chunks
- 3 cups peeled and cubed butternut squash
- 2 cups halved brussels sprouts
- 2 cups cauliflower florets
- 1/4 cup chicken broth or red wine
- 2 to 3 tbsp salted butter
- 6 to 8 slices crusty bread
- Balsamic glaze and pomegranate seeds, for garnish
Directions
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eheat the oven to 375. Chop the rosemary, thyme and sage together. Set aside.
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Mix the cumin, paprika, chili powder and 1 1/2 tsp salt in a small bowl. Season the chicken with pepper, then rub with the spices.
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Heat a large cast-iron skillet over medium heat and add the olive oil. Add the chicken skin-side down and cook until golden, about 4 minutes, moving it around with tongs so the skin doesn’t stick. Turn and brown the other side for about 2 minutes. Remove the chicken to a plate.
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Pour off the fat from the skillet. Add the garlic and cook, stirring, until it starts to brown, about 2 minutes. Add the onion, rosemary, thyme and sage and cook for 2 to 3 minutes, stirring. Add the squash, brussels sprouts, and cauliflower. Season with the remaining 1/2 tsp salt and black pepper. Stir and cook until the veggies brown around the edges, 3 to 4 minutes. Pour in the broth and bring to a simmer.
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Nestle the chicken skin-side up in the veggies. Put the skillet in the oven and bake until the chicken is cooked through and the veggies are tender, about 25 minutes.
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Meanwhile, melt the butter in a large nonstick skillet over medium-low heat. Add the bread and toast until golden, 2 minutes per side. Divide the chicken, vegetables and pan juices among the plates. Drizzle with balsamic glaze and sprinkle with pomegranate seeds. Serve with the bread.