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Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad

Name: Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad
Yield: Serves 4
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

21 comments

Appears in Cook's Country April/May 2023

A simple salad with a nutty dressing rounds out a dinner of crispy-skinned chicken thighs.

SERVES4

TIME50 Minutes

Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad

WHY THIS RECIPE WORKS

Blended walnuts made a deliciously creamy, nutty vinaigrette.

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