Name: Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad
Total time: 50 min
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

Why This Recipe Works

Starting the chicken skin side down in a cold skillet and bringing it up to medium-high heat rendered the fat gradually, producing skin that was deeply golden and genuinely crisp rather than greasy. Finishing the thighs in the oven kept the meat juicy while keeping the skin crisp. For the salad, blending a portion of the toasted walnuts with lemon juice, olive oil, shallot, and honey created a rich, emulsified vinaigrette with far more body and nuttiness than a standard oil-and-acid dressing. Raw asparagus that we shaved thin on the bias imparted a fresh, grassy crunch that contrasted well with the peppery arugula and the warm, crispy chicken.

Before You Begin

For easier slicing, select large asparagus spears, about ½ inch thick.

Instructions

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.

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.

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.