Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad

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

Main Courses
Vegetables
Chicken
Weeknight

Appears in Cook's Country April/May 2023

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

SERVES 4

TIME 50 Minutes

Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad

Why This Recipe Works

This is a members' feature.