There is something magical about chicken thighs. The crispy skin, the way they never dry out even if you overcook it, the simplicity of how it only takes a little coarse salt to season them. This recipe is one that was inspired by a dish I had in New Orleans last year. We went to this wine bar with a magical back patio and crazy good food, and we had the most delicious bone in chicken with greens an beans. I can’t remember the execution, but it was just simple, salty, and it felt really complete. No side items really necessary. You’ll also be happy to know that you’ll only dirty one pan because these crispy chicken thighs with beans and greens are made in one oven proof skillet! If you have a large enough cast iron, you can use that, but if not, an oven proof skillet or dutch oven will work perfectly.
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