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What you'll be getting: 
Chicken Thighs with Butternut Squash Puree and Roasted Veggies

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Per Serving: 
5.5 oz marinated chicken thighs (olive oil, balsamic vinegar, liquid aminos, onion, garlic, oregano, thyme, lemon peel, dill, lemon juice, nutritional yeast, salt and pepper) 
125 g butternut squash puree
125 g veggies (cauliflower, broccoli, purple sprouting broccoli, cabbage) 

Equipment needed: 1-2 sheet pans

Preheat your oven to 425. Place the chicken and veggies on a sheet pan together, if you have 3-4 servings you will want to use 2 sheet pans. When your oven reaches 425, place the sheet pan in the oven.  Set a timer for 15 minutes. 

This next step is optional, but I recommend it as it adds more flavor to the dish. After you have removed the veggies from the sheet pan, return the chicken to the oven, under the broiler. I broil on the top shelf, as close to the boiler as possible. This will give the chicken a slightly charred flavor. You don't want to walk away from the oven once you put the chicken under the broiler as this step will take roughly 1 minute. 

When your timer has a couple of minutes, start reheating your puree in the microwave. This will take 30 seconds to 1 and a half minutes depending on how many servings you have. Once hot you can plate it up. When the timer goes off, remove the veggies from the sheet pan and place on the puree. Switch your oven from roast to broil. 

Before
After

After you have gotten a little char on the chicken, flip it upside down. There is a lot of flavor in the caramelized bits on the pan. Let the chicken rest for about 10-15 seconds and then start pushing it around the pan to collect the flavor from the pan. This will give the chicken a more glazed look to it.

Once the thighs have been glazed, place it on the puree next to the veggies. From start to finish this dinner takes less than 20 minutes. Enjoy!

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