Not to sound dramatic, but this Roasted Chicken with Bitter Greens, might just change your life.

Rich, flavorful, fast and easy – this cast iron dinner is the perfect weeknight treat.

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  • 1 lb chicken thighs, bone-in skin-on
  • shallots, thinly sliced
  • Pearl onions, peeled and trimmed
  • Crusty bread
  • Arugula
  • Garlic salt
  • 1/4 cup chicken stock
  • 3 tbsp butter
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Preheat oven to 425 degrees.

Step 2

Place butter, shallots, and pearl onions in a cast iron skillet.

Lay chicken thighs on top, skin side up.

Drizzle chicken with olive oil and generously season with salt and pepper.

Step 3

Pop the cast iron skillet in the oven to roast for 35 to 40 minutes, or until chicken is golden, crispy and cooked through.

After 15 minutes of cook time, add chicken stock to the pan and give it a little shake. This will keep the onions from burning and make a cute little pan sauce for serving.

Step 4

Meanwhile, make your croutons by cubing a crusty bread and tossing with olive oil on a sheet tray.

Sprinkle generously with garlic salt and pepper.

Pop in the oven for 10 to 15 minutes, making sure to flip the bread every few minutes until croutons are golden, brown and delicious.

Set aside.

Step 5

Serve roasted chicken over a pile of arugula and croutons, drizzled with all the delicious bits from the bottom of the pan and a generous sprinkling of fresh cracked salt and pepper.


Recipe inspired by one found in the New York Times Cooking, No-Recipe Recipe book. Buy their book to give the original a try!