Crispy Chicken Thighs with Asparagus and a Citrus-Mint Salsa

15 mins active25 mins totalServes 2
It’s no secret that we’re big fans of chicken thighs, but they shine particularly bright in this easy dish. Taking advantage of this special moment in the market—in which we have winter citrus and spring asparagus and mint—this dinner is both easy and a little something special.


3-4 Chicken Thighs, bone-in, skin on (Chicken breasts work well too)

1 bunch Asparagus

1 Grapefruit, peeled and segmented

1 Cara Cara Orange, peeled and segmented

1 or 2 Peeled Blood Oranges, peeled and segmented

1 Shallot, finely diced

1 large handful Mint

2 tbsp Red Wine Vinegar

Olive Oil

Step 1

Preheat the oven to 400°. Place the segments of grapefruit, Cara Cara orange and blood orange in a bowl and squeeze any remaining juice over them so that they’re just covered.

Step 2

Combine your diced shallot with 2 tbsp of red wine vinegar in a bowl and let it sit for 5 minutes. Then add 4 tbsp of extra-virgin olive oil and whisk to create a vinaigrette.

Step 3

Rip your mint into small shreds and toss with the citrus; then combine with shallot vinaigrette. Set aside.

Step 4

Place a large cast-iron pan over medium heat with a small glug of olive oil.

Step 5

Pat chicken thighs dry, salt them, and lay them skin side down in the hot pan. Place another heavy cast-iron on top to weigh the chicken thighs down; this will help achieve a nice crispy sear. Let them sear for 4-5 minutes, until the skin is crispy and golden brown.

Step 6

Flip the chicken thighs skin side up and put the entire pan in the oven for 5-15 minutes (breasts will take longer), until internal temperature is 165° or until the juices run clear. Remove the pan from the oven and let it rest.

Step 7

Spread asparagus spears out on a parchment paper-lined baking sheet, toss with a glug of olive oil and a pinch of salt, and roast in the oven for 5 minutes until crispy and slightly browned.

Step 8

When asparagus is done, dish it up onto plates. Add a piece of chicken and a generous spoonful of citrus salsa, tear a handful of mint leaves over and enjoy!

A note on segmenting citrus:

Segment your citrus by cutting off both top and bottom ends of the fruit (so they can stand on a cutting board), and use a sharp knife to slice off the rind and pith. When you have worked your way around, you should have a pristine fruit with no white.