I love this dish for its minimal fuss & maximal results. Prepare pears & veggies while searing the chicken, and use this trick to quickly seed your pomegranate.

Ingredients

4 skin on, bone in chicken thighs

4-5 seckel pears, halved

¼ butternut squash, peeled & cut into ¾” chunks

3 shallots, peeled & cut into ½” chunks

2 large garlic cloves, chopped

5 sprigs thyme

2 sprigs rosemary

½ pomegranate, seeded

2 T olive oil

½ c water

Salt & pepper 

Serves 2-4. Preheat oven to 400 degrees. Season chicken thighs generously with salt and pepper. In an oven-proof skillet, heat olive oil on medium high heat, and sear chicken thighs on both sides until golden brown, 3-4 minutes each side. Turn off heat, and, with thighs skin-side up and equally spaced in the pan, tuck pears, shallots, butternut, garlic, thyme, and rosemary into the spaces between the chicken. Everything should be snug. Season with salt & pepper, add enough water to cover the bottom of the pan by about half an inch. Cover, and place in oven for 10-20 minutes or until veggies/pears are tender and chicken has reached an internal temperature of 165 degrees. Remove cover and place under broiler to crisp up the skin before serving. Watch carefully, it browns quickly! Remove from oven, let sit 5-10 minutes, and sprinkle with pomegranate seeds before serving.