Much is to be said for the simplicity of one-pot meals. Cooking this way not only saves on dishes, it’s also a great way to maximize the flavor profiles of your ingredients. An easy meal to start out with is pan seared chicken thighs, and roasted butternut squash and carrots. If you’re looking to make an easy and diverse meal for the week, try using brussel sprouts or sweet potatoes to add some diversity.
Start out by seasoning your chicken to your liking, and then placing it skin side down in a pan to give it a nice sear. This will provide the crisp your chicken craves, and the pan will hold onto the flavor and assist in bringing a complementary element to your vegetables.
After your chicken has browned on both sides, remove it from the pan and let it sit. Add a little bit more oil if necessary, then cook your squash and carrots until they’re lightly browned. Add shallots and broth during the last minute of browning the veggies, then return the chicken to the pan and roast in the oven until the chicken reaches an internal temperature of 165 F. This should take about 30 minutes.
Once done cooking, add fresh squeezed lemon juice (seasoned with salt and pepper) over the top, and cilantro to your liking.