This easy one-dish meal is a busy cook’s romantic dream: 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 summer’s arrival in a clear tenor to the tune of no dishes or leftovers.
- 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 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.
- 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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