Sheet-Pan Roasted Chicken With Pears and Arugula

By Yasmin Fahr

Updated Oct. 22, 2021

Sheet-Pan Roasted Chicken With Pears and Arugula
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Rating
4(2,634)
Comments
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In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

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Ingredients

Yield:4 servings
  • 6skin-on, bone-in chicken thighs (2½ to 3 pounds)
  • Kosher salt and black pepper
  • ½teaspoon red-pepper flakes
  • 1teaspoon cumin
  • 1teaspoon coriander
  • 1tablespoon grated fresh ginger from a 2-inch piece
  • 3tablespoons olive oil
  • 2firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
  • 2tablespoons raw, unsalted sunflower seeds
  • 2packed cups baby arugula
  • 1lemon, halved
  • ¼cup fresh cilantro leaves and tender stems, roughly chopped (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

659 calories; 48 grams fat; 11 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 37 grams protein; 1040 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees with a rack in the center.

  2. Step 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. Step 3

    Scatter the arugula on top, and squeeze the juice of ½ 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.

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Ratings

4 out of 5
2,634 user ratings
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Comments

Lari

I'm always up for a sheetpan bake, and you read my mind - spinach instead of arugula. I will also sub unsalted chopped pistachios or slivered almonds for the sunflower seeds.

Lea

This was delicious. Having no sunflower seeds on hand, I used pine nuts. I also tossed the chicken and pears together with the oil/spices in a ziplock bag. The lemon was a beautiful brightener.

Laura Macagno Shang

Made pretty much as written, no nuts. Spectacular! Made farro and stir fried brussels sprouts as sides. Maybe next time we add some green olives, or not. Had a 2015 pinot noir from Walnut Ridge in the Willamette Valley. Cannot say enough about how great this meal was. Thank you!

uah

marinade spices works well with brokkoli and tofu (Used 1 medium sized head and one dry, firm block of tofu) added pinecones in the last 5 min in the oven. Definitely needs at least double the amount stated in the recipe

Debbie

I used boneless, skinless thighs. Put them on top of a bed of arugula, as others suggested. So easy and so yummy! Will definitely be using this recipe again.

Gale S

This was delicious, but next time I will bake the pears separately for a shorter length of time. At 450 deg., they burned when cooking with the chicken for the same length of time. The high heat was great for crisping the chicken skin.

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