Dairy Free

Roasted Chicken Thighs with Mushrooms

Roasted Butternut Squash and Broccoli
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Ingredients

  • 1 lb bone-in chicken thighs, skinned
  • 1 Tbsp olive oil, divided
  • ¼ tsp dried thyme (or use ½ tsp fresh)
  • ¼ tsp dried crushed rosemary
  • 1 (8-oz) pkg sliced mushrooms

Instructions

  1. Preheat oven to 425°F. Rub chicken with 2 tsp oil; sprinkle with thyme, rosemary, and desired amount of salt and pepper.
  2. Heat a cast-iron or ovenproof skillet over medium-high heat; brown chicken 4 to 5 minutes per side.
  3. Toss mushrooms with 1 tsp oil and desired amount of salt and pepper; surround chicken with mushrooms.
  4. Bake 20 minutes or until chicken is done and mushrooms are tender.

Side Dish Ingredients

  • 1 (¾-lb) butternut squash (or use 1 pkg peeled and cubed butternut squash)
  • 1 Tbsp olive oil, divided
  • ¼ tsp salt, divided
  • ¼ tsp pepper, divided
  • ½ lb broccoli, cut into bite-size pieces

Side Dish Instructions

  1. Preheat oven to 425°F. Peel and cube squash.
  2. Toss squash with ½ Tbsp oil and ⅛ tsp each salt and pepper on a rimmed baking sheet coated with cooking spray.
  3. Bake 20 minutes or until browned and almost tender.
  4. Toss broccoli with ½ Tbsp oil and ⅛ tsp each salt and pepper; add to baking sheet with squash.
  5. Bake 5 to 10 minutes longer or until broccoli and squash are tender.

Nutritional Information

Main Side Total
Servings 2 2
Fat (g) 0 0 0
Sat. Fat (g) 0 0 0
Protein (g) 0 0 0
Carb (g) 0 0 0
Fiber (g) 0 0 0
Sodium (mg) 0 0 0
T. Sugs (g) 0 0 0
A. Sugs (g) 0 0 0

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