Skillet Roasted Chicken Thighs with Dandelion Greens + Baby Carrots

Every Tuesday, Caroline Wright will be creating simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: An elegant one-skillet meal that blends winter and spring.

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.

Skillet Roasted Chicken Thighs with Dandelion Greens + Baby Carrots

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

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute ™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photos by Caroline Wright