Pan-Seared Chicken Thighs With Butternut Squash and Carrots Recipe

Crisp-skinned chicken and tender roasted carrots and squash all in one skillet. Yasmin Fahr

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.

Note: I will admit that prepping butternut squash can be a bit of a pain, so, if you're short on time, or just don't feel like making the effort, purchase the pre-cut and peeled squash available in most grocery stores.

Why this recipe works:

  • Browning the chicken skin first gives it an extra-crisp texture.
  • Broth gently braises the chicken and vegetables, adding flavor to both.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 3 to 4 servings

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  • 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


  1. Adjust oven rack to center position and preheat oven to 450°F. 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 165°F 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.

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