Lapsang Souchong Chicken with Bok Choy

Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

Combine tea with 1/4 teaspoon salt and pepper in a small bowl. Rub about two-thirds of the mixture under the chicken skin, then rub the rest on the skin. Place the chicken on the prepared pan.

Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 25 to 35 minutes. Let rest on the pan for 5 minutes.

Meanwhile, heat oil in a large flat-bottom carbon-steel wok over medium-high heat. Add bok choy whites and cook, stirring frequently, until tender, 8 to 10 minutes. Add bok choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more. Stir in the remaining 1/4 teaspoon salt.

Pile the bok choy on a serving platter and top with the chicken. Scrape the chicken drippings into a small bowl and stir in scallion; drizzle over the chicken and bok choy.