Soy-Glazed Chicken Thighs With Asparagus And Scallions

Name: Soy-Glazed Chicken Thighs With Asparagus And Scallions
Ingredients: 2 teaspoons aniseed; 4 garlic cloves, finely chopped; 1/4 cup fresh lime juice, plus wedges for serving; 1/4 cup reduced-sodium soy sauce; 2 tablespoons honey; 8 chicken thighs (about 4 pounds); 1 bunch asparagus (about 3/4 pound), trimmed; 2 bunches scallions, trimmed; 2 tablespoons vegetable oil; Kosher salt, freshly ground pepper; 1/2 cup fresh cilantro leaves with tender stems

11 ingredients

9 steps

Ingredients

2 teaspoons aniseed
4 garlic cloves, finely chopped
1/4 cup fresh lime juice, plus wedges for serving
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
8 chicken thighs (about 4 pounds)
1 bunch asparagus (about 3/4 pound), trimmed
2 bunches scallions, trimmed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1/2 cup fresh cilantro leaves with tender stems

Directions

1

Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.
2

Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.
3

Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down.
4

Roast until fat begins to render, 15-20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15-20 minutes longer.
5

After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper.
6

Roast, shaking pan halfway through, until tender, 10-15 minutes (thinner stalks will cook more quickly).
7

Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
8

Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.
9

DO AHEAD: