Make It Tonight: Skillet-Roasted Chicken in 20 Minutes (Really!)

Tired of the same old chicken breasts for dinner? This simple braised chicken thighs recipe can be on your table in just 20 minutes

Caroline Wright creates 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.

 

Caroline Wright

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.

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