From Scott Conant, “Bold Italian”

In this one-pan dish, the chicken and vegetables are cooked together in a very hot oven. With just the little bit of liquid in the pan, the favas will darken dramatically, the onions will begin to crisp, and the tomatoes will become almost “sun-dried.” These are all good transformations, sure signals that flavors have intensified.

2 Tbsp. extra virgin olive oil

3 to 3 1/2 pounds chicken legs and thighs, with skin

Kosher salt and freshly ground black pepper

3 medium onions, cut in half through the root, each half cut into 4 wedges

1 pint cherry tomatoes, cut in half

1 cup fava beans, lima beans, or edamame

1/2 cup fresh lemon juice

1/2 tsp. ground cumin

Pinch of crushed red pepper flakes

1 small bunch parsley, tough stems trimmed, well-washed and dried

Heat the oven to 400 F.

Brown the chicken: In a wide, heavy-bottomed ovenproof sauté or frying pan, preferably cast iron, heat the oil over medium-high heat. Season the chicken parts well with salt and a lot of black pepper. Add the chicken, skin side down, and cook until the skin is well-browned and crisp, about 10 minutes. Turn the chicken and crisp the other side for about 8 minutes.

To finish: Add the onions, tomatoes, fava beans and lemon juice to the pan. Sprinkle the cumin and red pepper flakes over all and bake, uncovered, until the chicken is done, 30 to 35 minutes. (The juices from a thigh piece will run clear when pricked with a fork.)

To serve: Remove the chicken and vegetables from the oven and sprinkle with the parsley. Divide among four warm plates and serve immediately.

Serves 4