The following recipe for Skillet-Roast Chicken is from SurvivalBlog reader H.C.. She says: “This is a variation of a recipe that I found online. I make in the late spring or summertime, when dandelion greens are available.”
Ingredients
- 8 small bone-in chicken thighs (leave the skin on them)
- 2 tablespoons olive oil
- Salt and ground black pepper
- 2 bunches of washed dandelion greens.
- 2 bunches of small carrots
- 1 tablespoon of lemon juice
Directions
- Pre-heat your oven to 450°F.
- Heat oil in a large, heavy skillet over medium heat.
- Season the chicken with salt and pepper, to suit your taste.
- Add chicken to pan skin-side down and cook until browned, about 5 minutes.
- While the chicken cooks, trim stems of carrots and wash them.
- 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 — only about 12 minutes.
- While chicken is roasting in the oven, wash and trim dandelion greens.
- Transfer chicken to serving plates and toss greens with carrots and lemon juice in hot pan until wilted.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!