9 LEMONY PAN-ROASTED CHICKEN THIGHS WITH CARROTS Serves 4 2 Tbsp. 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 ½-inch wedges 1 lemon, cut into ¼-inch slices 1/2 lb. arugula Lemon Extra virgin olive oil Salt and pepper, to taste DIRECTIONS 1. Preheat oven to 425°F. 2. Liberally salt chicken thighs. 3. In a large ovenproof sauté pan, heat oil over medium-high heat. Add chicken, skin side down. Brown 5 minutes, checking to prevent burning. 4. Reduce heat to medium, flip, and cook another 3 minutes. 5. Set chicken aside. Add carrots, onions, and lemons to pan, tossing to coat in rendered fat. 6. Return chicken to pan and bake for 20 minutes. 7. Toss arugula with lemon, olive oil, salt, and pepper just before serving. TIP: Use an oven-safe sauté pan for best results. ALEXIS’ RECIPE
RkJQdWJsaXNoZXIy ODE1NzU3