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Garlic Anchovy Chicken with Roasted Asparagus

This dish features tender, roasted asparagus spears paired with crispy chicken skins coated in tangy Caesar dressing. It combines savory garlic and anchovies cooked briefly in butter, resulting in a dish with a balance of crunchy, tender, and smoky textures, presented in a rustic, appetizing appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Modern American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch fresh asparagus washed and trimmed
  • 4 skin-on chicken thighs chicken thighs preferably bone-in, skin-on
  • 3 cloves garlic minced
  • 4 anchovy fillets anchovy fillets finely chopped
  • 2 tbsp butter unsalted
  • 3 tbsp Caesar dressing for coating chicken skins
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the asparagus on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt and pepper. Toss lightly to coat and set aside for roasting.
  2. Heat a large skillet over medium heat and add the butter. Once melted and bubbly, sauté the minced garlic and chopped anchovy fillets for about 1-2 minutes until fragrant, fragrant, and slightly melted.
  3. Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. Place them skin-side down in the skillet, skin-side down, and cook for about 5-7 minutes until the skin is crispy and golden brown.
  4. Flip the chicken thighs and cook for another 5 minutes on the other side, allowing the meat to develop color and flavor. Once seared, transfer the skillet to the oven and roast for an additional 10-15 minutes until the chicken is cooked through and juices run clear.
  5. Meanwhile, add the Caesar dressing to a small bowl and toss the chicken skins in the dressing, ensuring they’re well coated for added flavor and crispiness.
  6. Place the prepared asparagus in the oven alongside the chicken and roast for about 12-15 minutes, until tender enough to pierce easily but still vibrant green, and slightly caramelized at the tips.
  7. Remove the chicken from the oven, let it rest for a few minutes, then serve the crispy, Caesar-coated skins alongside the tender roasted asparagus for a visually appealing and flavorful plate.

Notes

For extra crunch, you can broil the chicken skins for 1-2 minutes before serving. Serve immediately to enjoy the crispy textures.