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There’s nothing as satisfying as being able to prep your dinner in a jiffy and still have everyone lick their platters clean. This dish is light, healthy, wholesome, and — most important — delicious.
16 ounces (450 grams) frozen asparagus, rinsed and drained
1/4 teaspoon pepper plus more to taste
16 ounces (450 grams) frozen cauliflower, rinsed and drained
6 chicken bottoms
2 tablespoons Gefen Honey
1 tablespoon lemon juice
1 lemon, sliced in rings
1 tablespoon Heaven & Earth Lime Juice
3 tablespoons olive oil, divided
1 orange, sliced in rings
1/4 cup Heaven & Earth Pomegranate Juice
1 tablespoon kosher salt plus more to taste
1 tablespoon soy sauce
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease or line a rimmed baking sheet.
Place the orange slices down the center of the baking sheet. Lay the chicken on top and arrange the lemon slices over the chicken. Spread the cauliflower along one side of the chicken.
Drizzle the chicken and cauliflower with two tablespoons olive oil, kosher salt, and black pepper. Toss the cauliflower to coat.
Combine pomegranate juice, honey, lemon and lime juice, and soy sauce with a bit more salt and pepper to taste and pour over the chicken and cauliflower. Cover the baking sheet with foil and bake for 45 minutes.
Remove the pan from the oven. Spread asparagus on the second side of the chicken. Drizzle with remaining one tablespoon of olive oil and sprinkle with additional kosher salt and pepper. Toss both cauliflower and asparagus to coat with pan juices.
Baste the chicken and return the pan to the oven. Bake for an additional 30–45 minutes, uncovered.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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