Scatter a bunch of sliced onion and shallots across the oiled bottom of a large pan, then put a bunch of bone-in chicken thighs on top of them, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425°F/220°C oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onion is browning too fast. Meanwhile, make some croutons from good, chewy olive oil–tossed bread cubes, toasting them in a pan until golden or in the oven on a sheet pan alongside the chicken. They can be cut or torn up—no matter. When everything’s done, put the salad greens on a warm platter, top with the croutons, dump the contents of the roasting pan over the top, and arrange the chicken on top of that. Boy howdy.