Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad
A simple salad with a nutty dressing rounds out a dinner of crispy-skinned chicken thighs.
Keywords
- Main Courses
- Chicken
- Vegetables
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Instant-read thermometer
- Nonstick skillet
- Baking sheet
- Microplane
- Mixing bowl
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Paper towel
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
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