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skillet roasted chicken thighs with dandelion greens & baby carrots

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Skillet Roasted Chicken Thighs With Dandelion Greens & Baby Carrots

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

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

  • 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.
  • 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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