A weeknight supper of pan-seared chicken thighs finished with a bright, garlicky dressing and served over bitter greens. This shelf dressing is tangy and rich enough to stand on its own as a sauce, so dinner comes together in the time it takes to get the skin golden.

Serves 2. 25 minutes, 18 at the stove.

About 360 calories a serving, 29 g protein, 2 g carbohydrate, 26 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Pat 4 chicken thighs dry and season both sides with salt and pepper, then lay them skin-side down in the hot pan. Let them cook without moving until the skin is deeply golden and crisp, about 10 minutes; while the skin cooks, toss 4 ounces mixed greens with half the roasted garlic dressing in a bowl.10 min
2. Flip the chicken and cook skin-side up until the thighs reach 165°F [74°C] in the thickest part, about 5 minutes more. Transfer to a plate.5 min
3. Divide the dressed greens between two plates, set a chicken thigh on each, and drizzle with the remaining 1/4 cup roasted garlic dressing. Serve at once.

Note Swap in raw spinach or arugula for the mixed greens. Leftovers keep for two days and are good eaten cold or warmed gently in the pan. Serve with bread to soak up the dressing.