Michael Symon's Spring Chicken

A Quick and Easy Spring Dinner

PHOTO: Michael Symons spring chicken is shown here.
Difficulty: Easy
Cook Time: min

For more great recipes visit The Chew's site.


  • 8 Bone-in, skin-on, Chicken Thighs
  • Kosher Salt and Freshly Ground Pepper
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 bunch Ramps
  • 1 Lb Fingerling Potatoes, sliced lengthwise into 1/4-inch-thick ovals
  • 4-6 Baby Carrots, chopped
  • 1/4 Cup White Wine
  • 1 Cup Chicken Stock
  • 1 Cup Dill, chopped
  • Juice and Zest of 1 Lemon
  • Cooking Directions

    Season the chicken thighs with salt and pepper.

    Preheat oven to 425F.

    In a dutch oven over-medium high heat, add the olive oil and the chicken thighs, skin-side down. Don't touch the chicken until the skin releases from the surface of the pan, about 4 minutes. Transfer to a plate, then add the ramps, carrots and potatoes to the dutch oven. Deglaze the pan with wine and stock, then season with salt and pepper, and cook for 2-3 minutes. Add dill, and lemon juice and zest. Return chicken to dutch oven, and simmer until cooked through (about 15-20 mins).

    Plate chicken thighs, ramps, carrots and potatoes. Drizzle each with a little olive oil and serve.

    Recipe courtesy The Chew.

    Recipe Summary

    Main Ingredients: chicken thighs, salt, pepper, carrots, white wine

    Course: Dinner

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