Lemony Pan-Roasted Chicken Thighs with Carrots
There is nothing more comforting than perfectly pan-roasted chicken thighs, onions, and carrots. The lemons and arugula salad add a bit of peppery citrus flavor that rounds out this satisfying meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goop.com.
Cooking tools:
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
Ingredients
- 2 tablespoons grape-seed oil
- kosher salt
- 6 bone-in skin-on chicken thighs
- 1 bunch carrots, peeled and sliced into 2-inch pieces
- 1 red onion, cut into 1⁄2-inch-thick wedges
- 1 lemon, cut into 1⁄4-inch slices
- 1⁄2 pound arugula
- lemon
- extra virgin olive oil
- salt
- pepper
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