Crispy Thighs & Mash
I love making this dish whenever we’re in need of that stick- to-the-ribs feeling after a meal. Why the two different types
Ingredients
- 6 small or 3 large boneless, skinless chicken thighs (about 1 lb/455 g)
- ¼ cup (60 ml) melted coconut oil or avocado oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon finely ground sea salt
- ¼ teaspoon ground black pepper
- 1 medium butternut squash (about 1¼ lbs/570 g)
- 2 tablespoons coconut oil or ghee
- ½ teaspoon finely ground sea salt
- ⅛ teaspoon ground black pepper
- ⅓ cup (80 ml) milk (nondairy or regular)
- 1½ tablespoons chicken bone broth
Instructions
- 1
Preheat the oven to
- 2
Cook the chicken: Preheat the oven to
- 3
In a bowl, mix the chicken thighs with melted coconut oil or avocado oil, garlic powder, onion powder, finely ground sea salt, and ground black pepper. Coat the chicken evenly.
- 4
Place the coated chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the chicken is golden brown and fully cooked.
- 5
While the chicken is cooking, prepare the butternut mash: Peel and dice the butternut squash into small cubes.
- 6
In a pan, heat 2 tablespoons of coconut oil or ghee over medium heat. Add the diced butternut squash, finely ground sea salt, and ground black pepper. Cook for about 10-15 minutes until the squash is soft and tender.
- 7
Add milk (nondairy or regular) and chicken bone broth to the pan with the cooked butternut squash. Stir well and let it simmer for another 5-7 minutes until the mixture thickens slightly.
- 8
Serve the crispy chicken thighs on a bed of butternut mash, drizzled with Ranch Dressing if desired.
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