Recipe
One-Pan Chicken Thighs with Butternut and Sage
The dinner I make when I have nothing left. Fresh chicken, one tray, no acid, no aged anything.
- Time
- 40 minutes
- Yield
- Serves 2 with leftovers
Why it works for me
Chicken bought and cooked the same day is one of the most reliably tolerated proteins in my kitchen. No tomatoes, no vinegar, no cheese — just fat, salt, and heat.
Ingredients
- 4 bone-in, skin-on chicken thighs, bought that day
- 1 small butternut squash, peeled and cut into 1-inch cubes
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 10 fresh sage leaves
- Sea salt
Method
- 1Heat the oven to 425°F (220°C).
- 2Toss squash and onion with 2 tbsp olive oil and plenty of salt on a large sheet pan.
- 3Pat the chicken very dry, rub with the remaining oil, salt the skin well, and nestle it skin-side up among the vegetables.
- 4Roast 35 to 40 minutes, until the skin is crisp and the squash edges are caramelized.
- 5Scatter sage over the hot pan and let it sizzle for a minute before serving.
Leftovers go into the freezer while still warm, not into the fridge for Thursday.
Histamine tolerance is individual. Please adapt anything here to your own body and your own practitioner's guidance — I'm sharing what works in my kitchen, not prescribing.
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