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.
Ingredients For Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe
6 Bone In Skin On Chicken Thighs
Kosher Salt And Freshly Ground Black Pepper
2 tablespoon Extra virgin olive oil
0.5 inch 1 large carrot, cut into rounds
1 cup Diced butternut squash
1 Small shallot, finely minced
0.5 teaspoon Ground cinnamon
0.75 cup Homemade or store bought low sodium chicken stock
1 tablespoon Fresh juice from 1 lemon
Nutrition value
186
calories per serving
15 g Fat7 g Protein5 g Carbs1 g FiberOther
Current Totals
15 g Fat
7 g Protein
5 g Carbs
1 g Fiber
MacroNutrients
Carbs
5 g
Protein
7 g
Fiber
1 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
38 mg
Iron
1 mg
Vitamin A
535 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
11 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
0 mg
Phosphorus
79 mg
Selenium
7 mcg
Zinc
1 mg
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
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