Chicken

Hurry! Quick! This Can Still Be Your Dinner Tonight

June  2, 2016

It's 5:35 P.M. and dinner needs to be on the table in 2 hours, max. All you have in your house are dried figs and a can of chickpeas—no can opener. (Just me?)

For these most trying times, there's still redemption, and it comes in the form of Skillet-Roasted Chicken Thighs with Dandelion Greens and Baby Carrots.

Here's how to get from 0 to dinner in 30 minutes:

Go to the store (the one you pass on your way home! there's always one of those!) and buy 3 ingredients (assuming you already own olive oil, salt, pepper, and a lemon):

  • 8 bone-in chicken thighs
  • 2 bunches of dandelion greens
  • 2 bunches of young carrots

Let's say you can't find dandelion greens: Buy watercress, arugula, or even collard greens instead. Let's say you can only find big honking adult carrots: That's fine—you'll cut them into 3-inch lengths of the same width later.

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Get home. Put down your bags. Take off your shoes. Take five deep breaths, then preheat the oven to 450° F. While you heat a couple of tablespoons of olive oil in a medium-sized, heavy-bottom, oven-safe skillet, season the chicken thighs with salt and pepper.

Put the chicken in the pan, skin-side down, and cook for 5 minutes, until nicely browned. In the meantime, clean and trim the young carrots (or chop up some bigger ones). Transfer the chicken to a holding plate, add the carrots to the hot pan, then place the chicken on top, this time skin-side up. Roast in the oven for about 12 minutes, until chicken is cooked and carrots are tender.

In those 12 minutes, wash and chop the greens. Take the leftover 8 minutes to do a victory dance, pat yourself on the back, etc. Take the skillet out of the oven, transfer the chicken to a plate, and add the greens into the pan with the carrots and chicken fat, squeezing over the juice of a lemon. Toss until hot and wilted, then serve the chicken thighs overtop: a 2-for-the-price-of-1 chicken plus salad dinner. Crusty bread (and a glass of white wine) highly recommended.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Sarah Jampel

Written by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.

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