Preheat oven to 400°F. Pat chicken dry and season with salt, pepper, paprika, and olive oil. Heat a cast iron skillet over medium heat. Place chicken skin side down, then press with a wire rack and weigh down with a heavy skillet. Transfer to oven and cook until internal temperature reaches 165°F. Remove weight, flip chicken, and roast briefly until skin is fully crisped.
Building the Cannellini Beans
Heat olive oil in a pan over medium heat. Add minced garlic and cook until fragrant. Add diced fennel, season with salt and pepper, and cook until softened. Add Portuguese sausage and cook until lightly charred. Stir in cannellini beans and chicken broth. Add orange zest and simmer until thick and glossy. Finish with butter or olive oil.
Braised Spring Greens
Heat olive oil in a pot over medium heat. Add smashed garlic and chili flakes and cook until fragrant. Add chopped chard and season with salt, pepper, and lemon juice. Add chicken broth, cover, and cook until tender.
Plating
Spoon cannellini beans onto the plate. Top with braised greens. Place crispy chicken over everything. Finish with fennel fronds and a drizzle of olive oil.
