This no-recipe recipe seems like a quick way to approximate the divine roasted chicken and bread salad from Zuni Cafe, which I often dream about.
- Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up.
- Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes.
- Shake the pan every so often, and add wine or stock if the onions are browning too fast.
- (optional) Meanwhile, make some 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 — no matter.
- 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.