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.

Photos