Directions

1. Place a rack in middle of oven; preheat to 475°. Season chicken thighs  on both sides with kosher salt. Heat 1 Tbsp. vegetable oil in a large ovenproof skillet over medium. Arrange chicken, skin side down, in skillet and cook, undisturbed, rotating pan occasionally for even browning, until thighs release easily from pan and skin is golden brown, 8–12 minutes. Turn chicken over.
2. Transfer skillet to oven and roast chicken until cooked through and skin is deep golden brown (an instant-read thermometer inserted into thickest part of a thigh should register 165°), 12–15 minutes. Transfer chicken to a cutting board, leaving fat behind, and let rest 5–10 minutes.
3. Carefully pour fat in skillet into a heatproof measuring glass until you have ½ cup (top off with extra-virgin olive oil if short); reserve any excess fat for another use.
4. Add ½ cup fat back to skillet and heat over medium. Add 1 large shallot, thinly sliced, 3 garlic cloves, finely chopped, and ½ cup raisins; season with salt and freshly ground pepper. Cook, stirring often, until mixture is fragrant and shallot is slightly softened, about 2 minutes. Stir in 2 Tbsp. sherry vinegar or red wine vinegar and cook, stirring, until sauce is slightly reduced, about 1 minute. Remove from heat and add 1 Tbsp. unsalted butter, stirring until melted and sauce is slightly thickened and creamy. Taste pan sauce and add more vinegar and/or season with more salt if needed.
5. Arrange 5 oz. baby arugula or mixed tender greens (about 6 cups) on a platter or divide among plates and spoon half of pan sauce over. Arrange chicken on top and spoon remaining pan sauce over; season with more pepper. Serve with country-style bread if desired.