Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe
Recipe By Serious Eats
Fall is the time of year for easy chicken dinners, and this one, made with juicy bone-in chicken thighs, comes with extra crisp skin and its own built-in side dish of roasted squash and carrots, making for a simple all-in-one supper.
5
18 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe
- 2 Bone In Skin On Chicken Thighs
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.67 tablespoon Extra virgin olive oil
- 0.17 inch 1 large carrot, cut into rounds
- 0.33 cup Diced butternut squash
- 0.33 Small shallot, finely minced
- 0.17 teaspoon Ground cinnamon
- 1/4 cup Homemade or store bought low sodium chicken stock
- 0.33 tablespoon Fresh juice from 1 lemon
Nutrition
value
value
186
calories per serving
15 g Fat7 g Protein5 g Carbs1 g FiberOther
Current Totals
- Fat15g
- Protein7g
- Carbs5g
- Fiber1g
MacroNutrients
- Carbs5g
- Protein7g
- Fiber1g
Fats
- Fat15g
Vitamins & Minerals
- Calcium38mg
- Iron1mg
- Vitamin A535mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium19mg
- Manganese< 1mg
- Phosphorus79mg
- Selenium7mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats