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
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.
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.
Rip your mint into small shreds and toss with the citrus; then combine with shallot vinaigrette. Set aside.
Place a large cast-iron pan over medium heat with a small glug of olive oil.
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.
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.
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.
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!
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.