Sheet pan pears and chicken with fresh herbs and caramelized lemon
Prep Time:
10 min
Cook Time:
30 min
Serves:
4 Servings
Serving Size:
1/4 recipe (260 g)
Dinner
Fresh pears and chicken are the perfect combination. They show off to each other especially with caramelized lemons and fresh herbs.
Ingredients
- 6 bone-in chicken thighs (2 1/2 to 3 lbs), skin removed
- ¼ tsp (1 mL) each salt and black pepper
- ¼ tsp (1 mL) red-pepper flakes
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) coriander
- 1 Tbsp (15 mL) grated fresh ginger from a 2-inch piece
- 2 tbsp (30 mL) olive oil
- 2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
- 2 lemons, 1 halved and 1 quartered (wedges)
- 2 tbsp (30 mL) sliced raw almonds
- 2 cups (500 mL) packed spinach
- 1/4 cup (60 mL) fresh cilantro or parsley leaves and tender stems, roughly chopped
Instructions
- Preheat oven to 450°F, with rack in middle.
- Pat the chicken dry and trim any excess fat. Sprinkle with 1/4 tsp each salt and pepper.
- In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil.
- On a sheet pan, rub the chicken, pears and lemon wedges all over with the mixture.
- Arrange the chicken flat-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 almonds to the pan.
- Scatter the spinach on a platter and squeeze the lemon halves over it. Season with additional salt and pepper, if desired. Top with chicken, drizzle roasted lemon wedges over and sprinkle with herbs to serve.
Sponsored by:
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 400 | |||
| Fat 21 g | 28 % | ||
| Saturated + Trans 4.6 g | 23 % | ||
| Cholesterol 200 mg | |||
| Sodium 290 mg | 13 % | ||
| Carbohydrate 17 g | 6% | ||
| Fibre 4 g | 14 % | ||
| Sugars 9 g | |||
| Protein 37 g | |||
