Baked chicken with herbed butter and rapini

Preheat oven to 475°F. Let butter soften at room temperature. Meanwhile:
*Zest lemon.
*Pick rosemary leaves off stems and finely chop leaves.

Make compound butter by mixing together butter, lemon zest, rosemary, paprika and a pinch of salt. Gently separate chicken skin from meat, careful not to tear skin or separate completely. Using hands or spatula, tuck compound butter under skin of chicken until well coated.

Heat oven-safe saute pan or skillet on high with a drizzle of oil. Once hot, place chicken, skin side up, on pan and cook until bottom is just slightly caramelized, about 2 minutes. Carefully place pan in oven and bake until chicken turns white and is fully cooked through, about 25 minutes.

Heat large skillet on high. Trim 1 inch off ends of rapini and toss in a bowl with a light drizzle of oil and salt. Once skillet is hot, toss in rapini — working in batches, if it doesn’t all fit at once — and cook until stems are tender and leaves are slightly charred, about 3 minutes each side. Resist the urge to stir. Remove from heat and set aside.

Once chicken is cooked through, remove from skillet and place on a plate to cool. Discard about half of the fat in the skillet. Place skillet over stovetop on medium heat. Add chicken stock and boil until liquid is reduced by half. Squeeze juice of ½ lemon and season to taste with salt. Take off heat.

Pour sauce on serving dish or plates. Top with chicken and serve alongside rapini.