5 Ingredients or Fewer

Skillet-Roasted Chicken Thighs With Dandelion Greens & Baby Carrots

by:
March 18, 2013
4
5 Ratings
Skillet-Roasted Chicken Thighs With Dandelion Greens & Baby Carrots
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

I love a good one-dish meal because it is a busy cook’s romantic ideal: efficient, thoughtful and, when cooked properly, almost necessarily resulting in clean and simple flavors. Here, the recipe is exactly that: an honest dinner, cooked simply, from only four ingredients that took up space in the refrigerator. The combination, however, of well-seasoned roast chicken, tender baby carrots, slightly wilted dandelion greens, and a squeeze of lemon juice shouts of dinner's arrival in a clear tenor to the tune of no dishes or leftovers. —Caroline Wright

What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 8 small bone-in, skin-on chicken thighs
  • 2 bunches dandelion greens, washed
  • 2 bunches baby carrots
  • 1 tablespoon lemon juice
Directions
  1. Preheat oven to 450°F. Heat oil in a large, heavy skillet over medium-high; season chicken with salt and pepper. Add chicken to pan skin-side down and cook until browned, about 5 minutes. While chicken cooks, trim stems of carrots and clean. Transfer chicken to a plate; add carrots to chicken fat in pan and place chicken, skin-side up, on carrots. Transfer skillet to oven. Roast chicken and carrots until chicken is cooked through and carrots are tender, about 12 minutes.
  2. While chicken cooks, wash and trim dandelion greens. Transfer chicken to serving plates and toss greens with carrots and lemon juice in hot pan until wilted.
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  • Julie Horne
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  • IsabelTX
    IsabelTX
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Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

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17 Reviews

Julie H.
Julie H. May 28, 2024
This recipe was delicious and versatile. Based on other reviewers' suggestions, I browned the thighs for 5 minutes each side. Final cooking time in 450 degree was 12 minutes. I used Kale as the green leafy addition and served the skillet-roasted chicken with mashed potatoes.
 
Shevy
Shevy December 5, 2020
I would not suggest going outside to look for dandelion leaves unless you are Very certain that there is no pesticides around!!! YUK!
 
thebreukelenlife
thebreukelenlife September 30, 2013
This is a great way to cook chicken! I brined for about 8 hrs and I made sure that the chicken had some time to dry before browning. It gave it a great color and taste.
 
Erika
Erika September 18, 2013
Drool-worthy recipe! I know there are a variety of greens that could be used in place of dandelion greens--I will probably use kale--but I am thinking of throwing in some potatoes and then steaming some broccoli on the side for family who cannot deal with the more bitter greens...thinking about spinach, though, too...hmmmmm...
 
Erika
Erika September 22, 2013
12 minutes did not do it for this chicken! Still raw and back in the oven right now...hope it will cook through shortly, but am dubious. Any ideas as to what might have gone wrong?
 
Sarah
Sarah February 6, 2014
Wasn't long enough for meme, either. Guessing our chicken thighs are bigger.
 
kgindermaur
kgindermaur July 7, 2013
I love all-in-one-skillet dishes! Also everything just looks more beautiful in a skillet. I wasn't a huge fan of the dandelion greens (bitter), but I could see trying again with other times of greens mentioned by users below.
 
zelda
zelda June 26, 2013
Delicious! We had never tried dandelion greens before. My picky husband loved it.
 
caroline0ne
caroline0ne April 22, 2013
I'm making it again - this time with thinly sliced collard greens.
 
caroline0ne
caroline0ne April 9, 2013
Loved this made with turnip greens. Making it again with asparagus pieces, fingerling potato halves, a few roasted plum tomato haves and lotsa chopped garlic. Think any combination would be excellent.
 
ortolan
ortolan April 1, 2013
This recipe is AMAZING! So simple and infinitely adaptable. Thank you.
 
ortolan
ortolan April 3, 2013
I made it two nights in a row! Tonight I frenched a couple of leg-thigh quarters, and dredged the pieces in a seasoned flour. It turned out very crispy and divine!
 
Caroline W.
Caroline W. May 6, 2013
Yum. Can I have dinner at your place?
 
Mark O.
Mark O. April 1, 2013
Any greens will work with this. Since I am growing way to much kale, I'm going to do this with kale.
 
IsabelTX
IsabelTX April 1, 2013
Any suggestions for a substitute for the dandelion greens? They aren't available where I live. Thanks!
 
Wolfgang P.
Wolfgang P. April 1, 2013
Isabel...go outside. Dandelions grow EVERYWHERE! Pick the youngest leaves as the older ones can be bitter.
 
ortolan
ortolan April 3, 2013
I used a "power greens" mix, the kind that comes in a plastic tub. I think it contains several varieties of baby kale, chard, and spinach. So delicious!