Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe

Name: Pan-seared Chicken Thighs With Butternut Squash And Carrots Recipe
Total time: 30 min
Yield: 3
Cuisine: American

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.

18 Rating -

Rate

Non Vegdiet

30minstotal

30m.total

Pan-Seared Chicken Thighs With Butternut Squash And Carrots

plan

Bookmark

ingredients serve

serve1

Add to Shopping List

Ingredients 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

186

calories per serving

15 g Fat7 g Protein5 g Carbs1 g FiberOther

Current Totals

Fat
15g
Protein
7g
Carbs
5g
Fiber
1g

MacroNutrients

Carbs
5g
Protein
7g
Fiber
1g

Fats

Fat
15g

Vitamins & Minerals

Calcium
38mg
Iron
1mg
Vitamin A
535mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
11mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
19mg
Manganese
< 1mg
Phosphorus
79mg
Selenium
7mcg
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