Mushroom-and-Thyme Chicken Thighs
Roasted Butternut Squash and Broccoli
Ingredients
- 2 lb bone-in, skin-on chicken thighs
- 5 Tbsp avocado oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 (16-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 425°F. Rub chicken with 2 Tbsp oil; sprinkle with ½ tsp each salt and pepper.
- Brown chicken in 2 Tbsp hot oil in a cast-iron or ovenproof skillet over medium-high heat 2 to 3 minutes per side.
- Toss mushrooms with 1 Tbsp oil, garlic, and ½ tsp each salt and pepper; surround chicken with mushrooms, and sprinkle with thyme.
- Bake 20 minutes or until chicken is done and mushrooms are tender.
Side Dish Ingredients
- 1 (2-lb) butternut squash (or use 2 pkg peeled and cubed butternut squash)
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- 1 tsp pepper, divided
- 1½ lb broccoli, cut into bite-size pieces
Side Dish Instructions
- Preheat oven to 425°F. Peel and cube squash.
- Toss squash with 2 Tbsp oil and ½ tsp each salt and pepper on a rimmed baking sheet coated with cooking spray.
- Bake 20 minutes or until browned and almost tender.
- Toss broccoli with 1 Tbsp oil, ¼ tsp salt and ½ tsp pepper; add to baking sheet with squash.
- Bake 5 to 10 minutes longer or until broccoli and squash are tender.
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