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

1. eheat the oven to 375. Chop the rosemary, thyme and sage together. Set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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