Skillet-Roasted Chicken Thighs With Dandelion Greens & Baby Carrots

1. 1

   Preheat oven to 450u00b0F. 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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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