Roasted Chicken Thighs with Asparagus and Walnut Salad

Instructions

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.