Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad

Name: Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 pieces Chicken Thigh (8 (5- to 7-ounce) bone-in chicken thighs, trimmed); 3 ½ tsp Kosher Salt (3½ teaspoons kosher salt, divided); 1 ¼ tsp Black Pepper (1¼ teaspoons pepper, divided); 1 tbsp Lemon (1 tablespoon grated lemon zest plus 3 tablespoons juice); ¾ cup Walnuts (¾ cup walnuts, toasted and chopped, divided); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 1 piece Shallots (1 small shallot, chopped); 1 tbsp Water (1 tablespoon water); 1 tsp Honey (1 teaspoon honey); 1 lb Asparagus (1 pound thick asparagus, trimmed and sliced thin on long bias); 5 oz Arugula (5 ounces (5 cups) baby arugula)

Roasted bone-in chicken thighs served with a bright, peppery salad of asparagus, baby arugula, and walnuts tossed in a lemon-honey vinaigrette.

50 minMediterranean

Servings4

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Gluten Free

Steps

1Adjust 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.
2Cook 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.
3Meanwhile, 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.