Skillet-Roasted Chicken Thighs With Dandelion Greens & Baby Carrots
- 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
- Preheat oven to 450u0b0F. 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.
olive oil, kosher salt, chicken, dandelion greens, carrots, lemon juice
Taken from food52.com/recipes/21298-skillet-roasted-chicken-thighs-with-dandelion-greens-baby-carrots (may not work)