Roasted Chicken with Red-Hot Rapini

To make chicken: Preheat oven to 450 degrees.

Heat 2 wide, deep, heavy-bottomed ovenproof skillets (cast-iron or a sturdy stainless-steel pan, like All-Clad) over high heat. Put a small drop of water in each pan, and if it evaporates, it's time for the oil. Add 2 tbsp canola oil to each pan and get it nice and hot.

Place chicken in pans, skin side down, making sure each piece lies flat and all skin is in contact with oil. Cook until skin is golden, 3 to 5 minutes.

Transfer pans to preheated oven and roast until juices from thickest part of both white and dark meat run clear when pierced by sharp, thin-bladed knife, approximately 20 minutes. Target meat temperature: 175 degrees.

To make rapini: Pour 1 tbsp each of olive oil and canola oil into deep-sided sauté pan with cover and place over medium heat. Add garlic and shallots and sauté until lightly golden, approximately 3 minutes.

Add rapini, tossing to coat; add stock and stir. Reduce heat, cover, and cook until liquid is almost gone and rapini is crisp-tender, approximately 8 minutes. Remove cover and season with salt, pepper, and red-pepper flakes. Stir in butter and remaining tbsp olive oil and toss to coat. Esquire's note: Like spinach, the rapini fills up the pan going in, shrinking as it cooks.

To serve: Top rapini with squeeze of lemon and drizzle of olive oil. Lay over chicken. Serves 4.

Jimmy Bradley is the chef and owner of the Red Cat and the Harrison in New York City and is the coauthor of The Red Cat Cookbook.

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