Sheet-Pan Roasted Chicken With Pears and Arugula
12 ingredients · 40 minutes · 4 servings
Ingredients
6 Skin On (2 1/2 to 3 pounds, bone-in chicken thighs)
Kosher Salt And Black Pepper
1/2 tsp Red Pepper Flakes
1 tsp Cumin
1 tsp Coriander
1 tbsp Grated Fresh Ginger From A 2 Inch Piece
3 tbsps Olive Oil
2 Firm, Semi Ripe Bartlett Or Bosc Pears (cored and quartered lengthwise)
2 tbsps Raw (unsalted sunflower seeds)
2 Packed Cups Baby Arugula
1 Lemon (halved)
1/4 cup Fresh Cilantro Leaves And Tender Stems (optional, roughly chopped)
Directions
Heat the oven to 450 degrees with a rack in the center.
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.
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.
Reference: NYC cooking