Easy Roasted Chicken Thighs with Asparagus and Walnut Arugula Salad

This Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad recipe is a complete meal that’s bursting with flavor and texture. Juicy, golden-brown chicken thighs are paired with tender roasted asparagus and a peppery arugula salad sprinkled with crunchy walnuts. Finished with a simple vinaigrette, it’s a wholesome and elegant dish that’s as perfect for weeknight dinners as it is for entertaining guests.

Why You’ll Love This Recipe

Crispy, Juicy Chicken – Roasted to perfection with minimal effort.
Fresh and Peppery Salad – Arugula and asparagus add brightness and nutrition.
Nutty Crunch – Toasted walnuts provide healthy fats and satisfying texture.
One-Pan Simplicity – Minimal cleanup, maximum flavor.

Ingredients

For the chicken and asparagus:

• 4 bone-in, skin-on chicken thighs
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste

For the salad:

• 4 cups fresh arugula
• ¼ cup toasted walnuts, roughly chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the Chicken and Asparagus
Preheat oven to 425°F (220°C). Place chicken thighs on a baking sheet and drizzle with half the olive oil. Season with garlic powder, paprika, salt, and pepper. Roast for 25 minutes.

2. Add the Asparagus
Toss asparagus with remaining olive oil, salt, and pepper. After 25 minutes, add asparagus to the baking sheet with the chicken and roast for another 10–15 minutes, until the chicken is cooked through (165°F internal temperature) and the asparagus is tender.

3. Make the Salad
In a large bowl, toss arugula with lemon juice, olive oil, salt, and pepper. Sprinkle with toasted walnuts.

4. Assemble and Serve
Serve each chicken thigh alongside a portion of roasted asparagus and a scoop of arugula walnut salad.

Nutritional Information (Per Serving)

Calories: 310
Protein: 24g
Fat: 20g
Carbohydrates: 8g
Sugar: 2g
Fiber: 2g

Tips for Success

• Roast at High Heat – Ensures crispy chicken skin and tender vegetables.
• Use Fresh Arugula – The peppery bite is best when greens are fresh and vibrant.
• Toast the Walnuts – Enhances their flavor and crunch for the perfect salad topping.

Why This Recipe Works

By combining hearty, flavorful chicken with fresh, nutrient-rich greens and a touch of healthy fats from walnuts, this dish strikes a beautiful balance of taste and nutrition. It’s easy enough for busy nights yet impressive enough for company.

Roasted Chicken Thighs with Asparagus, Arugula, and Walnut Salad is a well-rounded meal that delivers on every level—savory, fresh, and satisfying. With bold flavors, crisp textures, and wholesome ingredients, it’s a dish you’ll come back to again and again.