Ingredients for - Baked Chicken Thighs with Arugula Caesar Salad
1.
8 bone-in, skin-on chicken thighs (2 1/2 lbs.)
4.
1/4 c. finely grated Parmesan, plus more for serving
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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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