The genius cooking method for this roast chicken is borrowed from Melissa Clark (New York Times), who recommends splaying the legs of a whole chicken in a cast iron skillet so the thighs cook as quickly as the white meat. Bok choy and scallions are thrown in the skillet too, and become so caramelized in chicken fat that they’re more of a garnish than a vegetable side, which is a very, very good thing
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