Soy-Glazed Chicken Thighs With Asparagus And Scallions

• 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

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 450u0b0. 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:

aniseed, garlic, lime juice, soy sauce, honey, chicken, bunches scallions, vegetable oil, kosher salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/soy-glazed-chicken-thighs-with-asparagus-and-scallions-51233840 (may not work)