Baked Chicken Thighs with Arugula Caesar Salad
By Lindsay Hunt
Yields:
4
Prep Time:
10 mins
Total Time:
40 mins
Jump to recipeOnce 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.
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Ingredients
- 8 bone-in, skin-on chicken thighs (2 1/2 lbs.)
- kosher salt
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan, plus more for serving
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 Tbsp. Worcestershire sauce
- 1 tsp. anchovy paste
- 6 cups arugula
- 1 pt. grape tomatoes, halved
Directions
- Step 1Preheat oven to 450° 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°.
- Step 2Meanwhile, 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.
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