PIONEER WOMAN ROASTED CHICKEN THIGHS AND VEGETABLES RECIPES

Steps:

• Preheat the oven to 375 degrees. Chop the thyme, rosemary leaves, and sage together. Set aside. Mix the cumin, salt, paprika, and chili powder in a small bowl. Season all sides of the chicken with salt and pepper, then rub the spice mixture all over the chicken. Heat a large cast iron skillet over medium heat and add the olive oil. Place the chicken thighs in the skillet skin side down, and brown until golden, about 4 minutes, moving around with tongs to make sure the skin doesn't stick to the skillet. Turn and brown the other side for about 2 minutes. Remove the chicken to a plate. Pour off any excess grease, but do not clean the skillet. Add the garlic cloves and stir them around for about 2 minutes, to start them browning (be careful not to burn them). Add the onions and chopped herbs, and cook for 2 to 3 minutes, stirring continually to keep everything from burning. Add the butternut squash, cauliflower and Brussels sprouts. Season with a pinch of salt and pepper. Stir and cook for 3-4 minutes, or until the veggies get some nice color around the edges. Pour in the wine and stir.
  Nestle the chicken thighs into the vegetables, skin side up. Put the skillet in the oven and bake until the chicken is cooked through and the vegetable are tender, about 25 minutes. While the skillet is in the oven, toast some bread slices in a skillet with butter over medium-low heat until golden and crisp. Remove the chicken and veggies from the oven. Serve up plates of chicken and veggies, spoon over a little of the pan juices, then drizzle on balsamic glaze and sprinkle some pomegranate seeds. Garnish with extra sage leaves. Serve with the toasted bread.

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.