Name: Baked Chicken Thighs with Arugula Caesar Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 bone-in, skin-on chicken thighs (2 1/2 lbs.) -; Kosher salt -; Freshly ground black pepper -; 1/4 c. 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 c. arugula -; 1 pt. grape tomatoes, halved -

Baked Chicken Thighs with Arugula Caesar Salad

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Thighs with Arugula Caesar Salad

1. 8 bone-in, skin-on chicken thighs (2 1/2 lbs.) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/4 c. finely grated Parmesan, plus more for serving -

5. 3 tbsp. fresh lemon juice -

6. 2 tbsp. extra-virgin olive oil -

7. 4 cloves garlic, chopped -

8. 1 tbsp. Worcestershire sauce -

9. 1 tsp. anchovy paste -

10. 6 c. arugula -

11. 1 pt. grape tomatoes, halved -

How to cook deliciously - Baked Chicken Thighs with Arugula Caesar Salad

1. Stage

Preheat 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°.

2. Stage

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.