BAY LEAF CHICKEN

Makes 4 servings

For the chicken:

6 fresh bay leaves, torn (or use 3 dried bay leaves)

2 fat garlic cloves, finely grated or minced

2 tablespoons extra-virgin olive oil, plus more as needed

1 teaspoon kosher salt

1 tsp brown mustard seeds

1 tsp finely grated orange zest (reserve orange for salad)

1 tsp Worcestershire sauce

1⁄2 tsp ground cumin

1⁄4 tsp ground coriander

1 3⁄4 pounds boneless, skinless chicken thighs

For the salad:

1 orange

1 bunch parsley, leaves only

2 scallions, thinly sliced

1 tbsp rice-wine vinegar, plus more to taste

1 small garlic clove, finely grated or minced

1⁄2 tsp kosher salt

Total time: 30 minutes, plus marinating

1. In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least one hour and up to overnight.

2. Heat oven to 425 F. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.

3. Meanwhile, make the salad: cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into ½-inch pieces.

4. In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.

5. In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape the pan drippings into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.