Skillet Roasted Chicken Thighs with Dandelion Greens + Baby Carrots

By • March 18, 2013 • 15 Comments



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.
Jump to Comments (15)

Comments (15) Questions (0)

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Sugar.board

11 months ago thebreukelenlife

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.

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11 months ago Erika

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...

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11 months ago Erika

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?

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7 months ago Sarah

Wasn't long enough for meme, either. Guessing our chicken thighs are bigger.

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about 1 year ago kgindermaur

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.

Tuscany_2012_510

about 1 year ago zelda

Delicious! We had never tried dandelion greens before. My picky husband loved it.

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over 1 year ago caroline0ne

I'm making it again - this time with thinly sliced collard greens.

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over 1 year ago caroline0ne

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.

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over 1 year ago ortolan

This recipe is AMAZING! So simple and infinitely adaptable. Thank you.

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over 1 year ago ortolan

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!

_mg_3058

over 1 year ago CarolineWright

Yum. Can I have dinner at your place?

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over 1 year ago Mark Oviatt

Any greens will work with this. Since I am growing way to much kale, I'm going to do this with kale.

Stringio

over 1 year ago IsabelTX

Any suggestions for a substitute for the dandelion greens? They aren't available where I live. Thanks!

Stringio

over 1 year ago Wolfgang Poe

Isabel...go outside. Dandelions grow EVERYWHERE! Pick the youngest leaves as the older ones can be bitter.

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over 1 year ago ortolan

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!