Pan-Seared Chicken Thighs With Butternut Squash And Carrots Recipe

• 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
• or store-bought low-sodium chicken stock
• 1 tablespoon fresh juice from 1 lemon
• 1/4 cup roughly chopped fresh cilantro leaves

1. Adjust oven rack to center position and preheat oven to 450u0b0F. Season chicken generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.
2. Add remaining tablespoon oil to skillet and add carrots and squash. Cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until fragrant, about 1 minute. Add cinnamon and broth. Nestle chicken pieces into pan skin side up and transfer to oven. Roast until chicken registers 165u0b0F on an instant read thermometer, about 30 minutes. Remove from oven. Transfer chicken to a plate. Stir lemon juice and cilantro into vegetables and season to taste with salt and pepper. Return chicken to skillet and serve.

chicken, kosher salt, extravirgin olive oil, carrot, butternut squash, shallot, ground cinnamon, chicken, fresh cilantro

Taken from www.seriouseats.com/recipes/2014/11/one-pot-pan-seared-chicken-thighs-butternut-squash-carrots-easy-fall-recipe.html (may not work)