Photo Credit: Caroline Wright
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.
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