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Skillet Roasted Chicken Thighs with Carrots and Kale

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 25 min
  • $
Gatheredtable
adapted fromFood 52

Ingredients

  • 6 carrots
  • 1 bunch kale
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds bone-in, skin-on chicken thighs
  • sea salt and freshly ground black pepper

Directions

Prep: 1. Preheat oven to 450. 2. Cut carrots into 3-inch sticks. 3. De-rib and chop kale, juice lemon. Make: 1. In a large oven-proof skillet, heat the oil over medium high heat. Season the chicken with salt and pepper and place into skillet skin side down. Cook until skin is crispy, about 5 minutes. 2. Remove chicken from the pan and add the carrot sticks, place chicken (skin side up) on top of carrot sticks and transfer to the oven. Bake until chicken is done through, about 10-15 minutes. 3. Remove from oven and toss kale with hot pan juices and lemon juice to wilt. 4. Serve chicken with carrots and kale on the side.

Notes

The pan sauce from these makes a spectacular dressing for the kale, and the roasted carrots are perfect with still just a little crunch. If you want, go ahead and throw potato wedges or parsnips in with the carrots, just make sure they are a little smaller than the carrots so that they cook through.

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