I love this recipe because it's a simple, delicious, forgiving and endlessly adaptable chicken dish that can be customized with whatever you have on hand.
Technique tip: When tossing your bread with olive oil to make croutons, season generously with salt and pepper and sprinkle with an Italian herb blend, herbs de Provence, fennel seeds, granulated garlic or any other flavor boosters from your spice cabinet.
Swap option: This recipe was literally built for swapping! No shallots? Use more onions. Not into alliums? Use sliced fennel! In terms of liquid, any open bottle of wine will do, or grab some chicken or vegetable stock. Not in the mood to make croutons? Simply serve with toasted bread.
- 1 onion, sliced
- 2 shallots, sliced
- Olive oil
- Bone-in, skin-on chicken thighs (6-8 pieces)
- Salt and freshly ground black pepper
- White wine or chicken stock
- Good-quality bread, such as a whole baguette or ciabatta, torn or diced
- Bitter greens, such as arugula, mustard greens or kale
1. Scatter the sliced onions and shallots across the oiled bottom of a large roasting sheet, then put the chicken thighs on top, skin-side up.
2. Season the thighs with salt and pepper, then slide the sheet pan into a 425 oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add a few tablespoons of wine or stock if the onions are browning too fast.
3. Meanwhile, make the croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — either works!
4. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens.