Pan Seared Chicken Thighs With Butternut Squash and Carrots Recipe
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 homemade or store-bought low-sodium chicken stock
- 1 tablespoon fresh juice from 1 lemon
- 1/4 cup roughly chopped fresh cilantro leaves
Instructions
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