They’re boldly spiced with an Indian curry mix and boast a delicious crispy skin. Serve it on a bed of wilted greens and thinly sliced onions for an easy meal. Any good curry powder will work in here. Try a hot madras curry if you like it spicy, or go for a mild garam masala if you like Indian flavors without the heat. You could even use a vindaloo seasoning for a kick of both heat and acid. This recipe is simple enough to make any night of the week, and once you’ve mastered the technique of searing-and-roasting, you may want to experiment with different spices! I used a hearty beet greens mixed with baby arugula this time (I love the ruby hue that the beet greens lend to the broth). But kale, escarole, baby spinach, and even romaine work well. If you’re working with two or more types of greens, add the heartier ones first and sautée until perfectly soft, then finish with any baby greens you might have.

6 bone-in skin-on chicken thighs (about 2 pounds) 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods) 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1 tablespoon olive oil

For the onions:

1 tablespoon olive oil 1/2 yellow onion sliced thinly length-wise 2-inch piece ginger, peeled and minced (about 1 tablespoon) 2 cloves garlic, finely minced 1/3 cup chicken broth or water 6 to 8 cups greens (like beet greens, kale, chard, baby spinach, arugula, or any combination) Lemon wedges, to serve (optional) Fresh chopped herbs, like cilantro or parsley, to garnish (optional) Sliced green onions, to garnish (optional)

To serve:

Chopped fresh herbs Green onion

Make sure the oven is hot before you start the chicken since it’s important to put the chicken straight into the hot oven after searing. Remove the skillet from the oven. Transfer the chicken to a plate and let it rest until the greens are ready (about 5 minutes). Stir in the ginger and garlic and sauté until fragrant, about 30 seconds. Cook, stirring occasionally, until the greens are wilted and tender, another 2 to 5 minutes. Taste and add additional salt and pepper if needed.