Skillet Roasted Chicken Thighs with Dandelion Greens + Baby Carrots

By • March 18, 2013 15 Comments

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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 spring’s arrival in a clear tenor to the tune of no dishes or leftovers.CarolineWright

Serves 4

  • 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
  1. Preheat oven to 450°. 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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