Sheet-Pan Roasted Chicken With Pears and Arugula
Source: https://cooking.nytimes.com/recipes/1022667-sheet-pan-roasted-chicken-with-pears-and-arugula
Serving size: 4 servings
Cook time: 40 mins
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Ingredients
- 6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
- Kosher salt and black pepper
- 1/2 teaspoon red-pepper flakes
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon grated fresh ginger from a 2-inch piece
- 3 tablespoons olive oil
- 2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
- 2 tablespoons raw, unsalted sunflower seeds
- 2 packed cups baby arugula
- 1 lemon, halved
- 1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)
Directions
- 1. Heat the oven to 450 degrees with a rack in the center.
- 2. Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there’s a lot of fat when finished cooking, tilt the pan and spoon it off until there’s a light coating on the surface of the pan.
- 3. Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
