Baked Chicken Thighs With Asparagus

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  3 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1.5 tsp 1½ teaspoons kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  6 Shallot(180g)
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  8 Garlic(24g)
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  5 Thyme, Fresh(4g)
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  0.7 cup Wine, White, Dry
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  1 tbsp Mustard, Whole Grain
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  1 Tomato, Cherry(17g)
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  1 cup Olives, Black, Canned, Pitted
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  1 lbs Asparagus

Instructions

1. 1Pat the chicken thighs dry with paper towels and season all over with the kosher salt and black pepper.
2. 2Heat the olive oil in a large cast iron skillet or Dutch oven over medium-high heat until shimmering. Working in batches, add the chicken thighs skin side down and cook 6–8 minutes until the skin is golden brown and crispy. Flip and cook the other side 4–5 minutes until browned. Transfer to a plate.
3. 3Reduce heat to medium. Add the diced shallot to the same skillet and cook 3–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook 1 minute until fragrant. Stir in the fresh thyme, white wine, and yellow mustard. Simmer 2–3 minutes until the wine reduces slightly and the sauce thickens.
4. 4Add the asparagus spears, cherry tomatoes, and black olives to the skillet, stirring to coat with the sauce. Nestle the chicken thighs skin side up among the vegetables.
5. 5Cover the skillet and transfer to a 375°F oven. Bake 35–40 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, checked with a meat thermometer without touching bone.
6. 6Remove from the oven and let rest 5 minutes.
7. 7Divide the chicken thighs, asparagus, cherry tomatoes, and black olives evenly into 6 airtight containers while hot, pouring the sauce over each portion.
8. 8Cool to room temperature, then seal containers and refrigerate up to 4 days.