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Baked Chicken Thighs With Asparagus

Baked chicken thighs in a cast iron skillet surrounded by asparagus, olives, and tomatoes.
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  55 min

Ingredients

Chicken

  • 3 pounds bone-in, skin-on chicken thighs
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 6 medium shallots, quartered
  • 8 garlic cloves, thinly sliced
  • 5 sprigs fresh thyme, plus more for garnish
  • ⅔ cup dry white wine, such as sauvignon blanc
  • 1 tablespoon stone ground mustard
  • 1 pint cherry tomatoes
  • 1 cup mixed olives, pitted
  • 1 pound asparagus, evenly sized, ends trimmed

Method

  1. Preheat the oven to 375°F with a rack in the center position.

  2. Pat the chicken dry. Season all over with 1 teaspoon of the salt and pepper.

  3. Heat the olive oil in a cast iron skillet or Dutch oven over medium-high heat. Once the oil is glistening, working in batches as needed, add the chicken, skin side down, and cook, undisturbed, until the skin begins to brown, about 6 minutes. Flip the chicken and repeat on the other side. Transfer the chicken to a plate.

  4. To the same skillet over medium heat, add shallots and cook, stirring occasionally, until they begin to soften, 3-5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Stir in the thyme, wine, and mustard. Simmer until the wine has reduced slightly, about 2 minutes. Season with the remaining ½ teaspoon salt.

  5. Add the asparagus to the skillet along with the cherry tomatoes and olives. Nestle the chicken into the vegetables, skin side up. Bake in the oven until the internal temperature of the chicken reaches 165°F on a meat thermometer, about 35 minutes.

  6. Garnish with additional thyme leaves, if desired. Serve family-style.