Put together the rooster. Start by salting the rooster thighs with kosher salt. Therapeutic massage the salt into the rooster and place the rooster thighs right into a bowl.
Add the garlic, olive oil, balsamic vinegar, pepper and thyme to a separate bowl and whisk the entire elements collectively till mixed. Pour the marinade over the rooster thighs and use your fingers to therapeutic massage the marinade into the rooster. Cowl the bowl and place the rooster into the fridge for half-hour.
Put together the veggies. Whereas the rooster is marinating, add the butternut squash and pink potatoes to a big bowl. Drizzle the greens with olive oil and toss. Add the salt, pepper, thyme, and garlic powder to the greens and toss till the butternut squash and potatoes are coated in spices. Put aside.
Put together the pepitas. Add the pepitas, maple syrup, chili powder, cayenne pepper, and salt to a bowl and toss till the pepitas are coated.
Warmth a skillet over medium warmth and add the pepitas to the skillet. Toast within the skillet for 5-7 minutes or till they start to show a golden brown shade. Make sure you transfer the pepitas round each jiffy to make sure they don’t burn.
When the pepitas are browned, fastidiously take away them from the warmth and pour them on parchment paper to chill.
Preheat the oven to 375ºF and take away the rooster from the fridge and let the thighs sit out for 10 minutes earlier than searing. Warmth a big skillet or a dutch oven with excessive sides (we used a forged iron skillet with 4-5 inch sides) over medium/excessive warmth. Add 1.5 tablespoons of olive oil.
When the olive oil is aromatic, let the marinade drip from the rooster thighs after which place the rooster thighs skin-side down within the skillet and let the rooster sear for 4-5 minutes. Make sure you gently transfer the rooster whereas it’s searing to make sure the pores and skin isn’t sticking to the pan. Flip the rooster thighs and allow them to prepare dinner for a further 5 minutes on the opposite facet. Take away the rooster from the skillet and put aside.
Depart the rooster drippings within the skillet and add the onions to the skillet. Cook dinner the onions for 2-3 minutes and sprinkle with a pinch of salt. Add the garlic and prepare dinner for a further 1 minute.
Add the wine to the pan to deglaze the pan after which add the butternut squash and potatoes to the skillet and toss with the onions and garlic. Cook dinner the butternut squash and potatoes for 4-5 minutes.
Add the raw orzo to the skillet and toss with all the opposite elements. Let the orzo toast within the pan for 2-3 minutes.
Lastly, add the rooster broth, kale, thyme, rosemary, salt and pepper to the skillet and stir collectively. Drizzle the heavy cream over the entire elements and blend once more.
Place the rooster thighs on prime of the entire different elements and canopy the skillet.
Place the skillet within the oven and bake at 375ºF for quarter-hour. Uncover the skillet and let it bake for a further 10 minutes.
Take away the skillet from the oven and let it relaxation for 5-10 minutes to permit any liquid to soak up. Ensure the inner temperature of the rooster is 165ºF.
Sprinkle the pepitas, cranberries, and goat cheese excessive of the skillet and luxuriate in!