Pan-Seared Chicken Thighs Recipe
- cook TIME 25 mins
- prep TIME 7 mins
- total TIME 32 mins
Ingredients (9)
- 24 oz skin-on bone-in chicken thighs
- 1 tbsp olive oil
- 20 oz butternut squash cut into 1-inch cubes
- 14 oz carrots cut into 1/2-inch cubes
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt divided
- 1/2 tsp ground black pepper
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Prepare the chicken: Pat dry the chicken thighs with paper towels and set aside.
Cut the butternut squash: Put on gloves and peel the squash with a vegetable peeler. Wash thoroughly to remove the sticky sap. Slice off both ends and cut it in half lengthwise. Cut each half in half lengthwise and scoop out the seeds. Cut the squash into 1-inch strips and cut the strips crosswise into cubes.
Cut the carrots: Slice off the top part of the carrot and peel the skin. Cut the carrot crosswise into 2 to 3 chunks. Cut the chunks lengthwise into 1/2-inch-wide strips, then cut the strips crosswise into cubes.
Chop the parsley: Separate the leaves from the stems and gather them into a mound on the cutting board. Chop them finely with a knife.
Cook:
Season the chicken: On a large plate, add 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/2 tsp ground black pepper to 24 oz skin-on bone-in chicken thighs. Rub the seasonings evenly on the chicken thighs and let them marinate.
Steam the vegetables: Bring a pot with 1 inch of water to a boil. Add 20 oz butternut squash and 14 oz carrots into a steamer basket and place it in the pot over the water. Steam the vegetables for 20 minutes.
Sear the chicken: Prepare a pan over high heat and add 1 tbsp olive oil when it’s hot. Add the marinated chicken thighs skin-side down and sear for 4 minutes. Flip the chicken and sear for another 4 minutes. Remove from the heat when done.
Season the vegetables: Sprinkle 1/4 tsp salt on the steamed butternut squash and carrots.
Garnish and serve: Sprinkle 2 tbsp parsley on top of the chicken. Enjoy!
