March 03, 2016

Baked Chicken Thighs with Arugula Caesar Salad

Once you discover the magic of juicy thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
Total Time: 0:40
Prep: 0:10
Level: Easy
Serves: 4

8 bone-in, skin-on chicken thighs (2 1/2 lb.)
kosher salt
Black pepper
1/4 c. finely grated Parmesan (1 oz.), plus more for serving
3 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
4 cloves garlic, chopped (2 tbsp.)
1 tbsp. Worcestershire sauce
1 tsp. anchovy paste
6 c. arugula (5 oz.)
1 pt. grape tomatoes, halved


Preheat oven to 450 degrees F with a rack set on the highest level. Place chicken on a rimmed baking sheet and season with salt and pepper. Cook chicken 25 to 30 minutes or until an instant-read thermometer inserted in the thickest part registers 165 degrees F.
Meanwhile, in a bowl, whisk Parmesan, lemon juice, oil, garlic, Worcestershire, and anchovy paste and season with salt and pepper. Add arugula and tomatoes and toss to combine. Serve with chicken and top with more Parmesan.

Posted by: wangzi at 07:38 AM | No Comments | Add Comment
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