Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad
By Jessica RudolphPublished on February 22, 2023
Time
50 Minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed3½ teaspoons kosher salt, divided1¼ teaspoons pepper, divided1 tablespoon grated lemon zest plus 3 tablespoons juice¾ cup walnuts, toasted and chopped, divided3 tablespoons extra-virgin olive oil 1 small shallot, chopped1 tablespoon water 1 teaspoon honey 1 pound thick asparagus, trimmed and sliced thin on long bias5 ounces (5 cups) baby arugula
Before You Begin
For easier slicing, select large asparagus spears, about ½ inch thick.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels. Sprinkle skin side of chicken with 1 teaspoon salt and ½ teaspoon pepper. Place chicken skin side down in 12-inch nonstick skillet and sprinkle flesh side with 1 teaspoon salt, ½ teaspoon pepper, and lemon zest.
- Cook chicken over medium-high heat until skin is golden brown, about 10 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken skin side up to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes.
- Meanwhile, process lemon juice, ½ cup walnuts, oil, shallot, water, honey, and remaining 1½ teaspoons salt and ¼ teaspoon pepper in food processor until mostly smooth, about 30 seconds. Transfer to large bowl. Add asparagus, arugula, and remaining ¼ cup walnuts and toss to combine. Season with salt and pepper to taste. Serve.
Time
50 MinutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
3½ teaspoons kosher salt, divided
1¼ teaspoons pepper, divided
1 tablespoon grated lemon zest plus 3 tablespoons juice
¾ cup walnuts, toasted and chopped, divided
3 tablespoons extra-virgin olive oil
1 small shallot, chopped
1 tablespoon water
1 teaspoon honey
1 pound thick asparagus, trimmed and sliced thin on long bias
5 ounces (5 cups) baby arugula
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
3½ teaspoons kosher salt, divided
1¼ teaspoons pepper, divided
1 tablespoon grated lemon zest plus 3 tablespoons juice
¾ cup walnuts, toasted and chopped, divided
3 tablespoons extra-virgin olive oil
1 small shallot, chopped
1 tablespoon water
1 teaspoon honey
1 pound thick asparagus, trimmed and sliced thin on long bias
5 ounces (5 cups) baby arugula
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
3½ teaspoons kosher salt, divided
1¼ teaspoons pepper, divided
1 tablespoon grated lemon zest plus 3 tablespoons juice
¾ cup walnuts, toasted and chopped, divided
3 tablespoons extra-virgin olive oil
1 small shallot, chopped
1 tablespoon water
1 teaspoon honey
1 pound thick asparagus, trimmed and sliced thin on long bias
5 ounces (5 cups) baby arugula
Why This Recipe Works
Blended walnuts made a deliciously creamy, nutty vinaigrette.
Before You Begin
For easier slicing, select large asparagus spears, about ½ inch thick.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels. Sprinkle skin side of chicken with 1 teaspoon salt and ½ teaspoon pepper. Place chicken skin side down in 12-inch nonstick skillet and sprinkle flesh side with 1 teaspoon salt, ½ teaspoon pepper, and lemon zest.
- Cook chicken over medium-high heat until skin is golden brown, about 10 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken skin side up to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes.
- Meanwhile, process lemon juice, ½ cup walnuts, oil, shallot, water, honey, and remaining 1½ teaspoons salt and ¼ teaspoon pepper in food processor until mostly smooth, about 30 seconds. Transfer to large bowl. Add asparagus, arugula, and remaining ¼ cup walnuts and toss to combine. Season with salt and pepper to taste. Serve.
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