Skillet Chicken Thighs with Summer Greens over Naan

  • 1 tablespoon olive oil
  • 4 (6-oz.) bone-in, skin-on chicken thighs
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 1 ½ cups fresh asparagus, cut in 1-in. pieces
  • 1 bunch (~ 1 lb.) ramps or whole green onions
  • 2-3 cups fresh greens of your choice (I used sorrel)
  • 2 tablespoons chopped chives
  • Naan, for serving
  • ½ cup vinaigrette (choose your favorite or make your own), for serving

Preheat the oven to 400°F. Heat the olive oil in a 12-inch cast iron skillet (or other oven-proof heavy skillet) over medium-high. Sprinkle the chicken thighs with the salt and pepper. Place the thighs, skin side down, in the hot oil, and cook until the skin is golden brown, about 10 minutes. Flip the thighs, and cook until the other side is brown, about 5 minutes.

Place the skillet in the preheated oven, and roast for 20 minutes. Add the asparagus and ramps (or green onions) to the skillet, tossing to coat. Continue roasting until a thermometer inserted in thickest portion of thighs registers 165°F and the vegetables are tender, 5-8 minutes more.

Remove the skillet from the oven and add the greens and chives to the hot skillet, tossing to coat them with the pan juices. Place a piece of naan on each serving plate and nestle a chicken thigh and accompanying vegetables over the bread. Drizzle generously with the vinaigrette of your choosing and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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