Crispy Thighs & Mash

Instructions

1. 1

   Preheat the oven to

2. 2

   Cook the chicken: Preheat the oven to

3. 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. 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. 5

   While the chicken is cooking, prepare the butternut mash: Peel and dice the butternut squash into small cubes.

6. 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. 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. 8

   Serve the crispy chicken thighs on a bed of butternut mash, drizzled with Ranch Dressing if desired.