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Garlicky Chicken Thighs with Asparagus, Pea, and White Bean Salad

3/20/2019, noon
YIELDS: 4 / TOTAL TIME: 45 MINS INGREDIENTS 3 tbsp. extra-virgin olive oil, divided 8 bone-in skin-on chicken thighs (2 ...

YIELDS: 4 / TOTAL TIME: 45 MINS

INGREDIENTS

3 tbsp. extra-virgin olive oil, divided

8 bone-in skin-on chicken thighs (2 to 2 1⁄2 lbs. total)

kosher salt

Freshly ground black pepper

5 cloves garlic

10 oz. frozen peas

1 lb. thin asparagus, very thinly sliced on the bias

1 15.5-oz. can white beans, such as cannellini or Great Northern, rinsed

Juice of 1 lemon

DIRECTIONS

  1. Preheat oven to 400º with a rack set in the center. In a large skillet over medium-high heat, heat one tablespoon oil. Season chicken on both sides with salt and pepper, then cook, skin-side down, until the skin is golden brown and crispy, 6 to 8 minutes. Flip chicken thighs skin side up and add garlic to skillet.

  2. Transfer skillet to oven and cook, basting once or twice with the garlicky pan drippings, until an instant-read thermometer inserted in the thickest part of the thigh registers 165º, 18 to 20 minutes. Let chicken rest 5 minutes before serving.

  3. Meanwhile, microwave peas until just defrosted, 2 to 3 minutes. Mix in a large bowl with asparagus, beans, lemon juice and remaining 2 tablespoons olive oil and season with salt and pepper.

  4. Serve chicken with asparagus salad, sprinkled with more salt and pepper.