Skillet Chicken Thighs, Garlicky Greens & Roasted Brussels

Crisp thighs & garlicky bok choy in the pan, oven-roasted brussels alongside, over rice

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4–6 boneless chicken thighs · salt & pepper · olive oil
1 head bok choy, chopped (stems & leaves separated)
1 lb brussels sprouts, halved (to roast)
4 garlic cloves · lemon
cooked rice, to serve

What you need

4–6 boneless chicken thighs · salt & pepper · olive oil

1 head bok choy, chopped (stems & leaves separated)

1 lb brussels sprouts, halved (to roast)

4 garlic cloves · lemon

cooked rice, to serve

Roast the brussels. Heat the oven to 425°F. Toss the halved sprouts with oil, salt, and pepper, spread them cut-side down on a sheet, and roast 20–25 min until deep-brown and tender. Start this first — it runs while you do the rest.
Sear the thighs. Salt them, lay them smooth-side down in hot oil, and don't move them until deeply browned and nearly cooked through; flip, finish, and rest.
Garlicky greens in the fond. Same pan: the bok choy stems first, then the leaves and garlic; a squeeze of lemon, a pinch of salt, just until wilted-crisp.
Plate over rice. Spoon rice into bowls, pile on the greens and the roasted brussels, and slice the thighs over the top.

Steps — tap one to keep your place

1. Roast the brussels. Heat the oven to 425°F. Toss the halved sprouts with oil, salt, and pepper, spread them cut-side down on a sheet, and roast 20–25 min until deep-brown and tender. Start this first — it runs while you do the rest.

2. Sear the thighs. Salt them, lay them smooth-side down in hot oil, and don't move them until deeply browned and nearly cooked through; flip, finish, and rest.

3. Garlicky greens in the fond. Same pan: the bok choy stems first, then the leaves and garlic; a squeeze of lemon, a pinch of salt, just until wilted-crisp.

4. Plate over rice. Spoon rice into bowls, pile on the greens and the roasted brussels, and slice the thighs over the top.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.