Adam Hickman


Credit: Con Polous; Food Styling: Margaret Dickey; Prop Styling: Audrey Davis

Recipe Summary test

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F with oven rack positioned 8 inches from heat source. Place squash and brussels sprouts on a large rimmed baking sheet; drizzle with oil, and toss to coat. Pat chicken dry. Arrange chicken, skin side up, and vegetables in a single layer on baking sheet. Sprinkle evenly with coriander and 1/2 teaspoon each of the salt and pepper.

  • Bake in preheated oven until a thermometer inserted in thickest portion of chicken registers 140°F, 25 to 30 minutes. Increase oven temperature to broil (do not remove baking sheet from oven); broil until chicken reaches 165°F and vegetables are tender and browned, about 7 minutes. Remove from oven; sprinkle chicken and vegetables evenly with remaining 1/4 teaspoon salt. Let chicken rest 5to 10 minutes.

  • Meanwhile, whisk together mayonnaise, milk, chives, water, juice, and remaining 1/4 teaspoon pepper in a small bowl.

  • To serve, drizzle chicken and vegetables with mayonnaise sauce; sprinkle with pomegranate seeds and parsley.

Nutrition Facts

450 calories; fat 20g; saturated fat 4g; cholesterol 106mg; fiber 7g; protein 42g; carbohydrates 27g; sugars 7g; sodium 597mg; iron 4mg; calcium 140mg.