Roasted Chicken Thighs with Asparagus and Walnut Salad
This dish features roasted chicken thighs served with a fresh salad of asparagus, arugula, and walnuts. You'll need chicken thighs, asparagus, arugula, walnuts, lemon, olive oil, and shallots. It's a simple, balanced meal that combines savory roasted chicken with a crunchy salad.
- Total
- 50 minutes
Ingredients
Instructions
- 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.
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.
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.