Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe Recipe

Name: Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bone-in skin-on chicken thighs (about 2 pounds total); Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 large carrot, cut into 1/2-inch rounds; 1 cup diced butternut squash; 1 small shallot, finely minced; 1/2 teaspoon ground cinnamon; 3/4 cup; or store-bought low-sodium chicken stock; 1 tablespoon fresh juice from 1 lemon; 1/4 cup roughly chopped fresh cilantro leaves

Servings: persons

6 bone-in skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large carrot, cut into 1/2-inch rounds
1 cup diced butternut squash
1 small shallot, finely minced
1/2 teaspoon ground cinnamon
3/4 cup
or store-bought low-sodium chicken stock
1 tablespoon fresh juice from 1 lemon
1/4 cup roughly chopped fresh cilantro leaves

1
Adjust oven rack to center position and preheat oven to 450u00b0F. Season chicken generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.
2
Add remaining tablespoon oil to skillet and add carrots and squash. Cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until fragrant, about 1 minute. Add cinnamon and broth. Nestle chicken pieces into pan skin side up and transfer to oven. Roast until chicken registers 165u00b0F on an instant read thermometer, about 30 minutes. Remove from oven. Transfer chicken to a plate. Stir lemon juice and cilantro into vegetables and season to taste with salt and pepper. Return chicken to skillet and serve.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 bone-in skin-on chicken thighs (about 2 pounds total), Kosher salt and freshly ground black pepper, 2 tablespoons extra-virgin olive oil, 1 large carrot, cut into 1/2-inch rounds, and more.

Yes, Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe

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