Monday, April 15, 2024
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LivingFood and DrinkSheet-Pan Roasted Chicken with Pears and Arugula

Sheet-Pan Roasted Chicken with Pears and Arugula

by Susan Hanna

This recipe from NYT Cooking combines savoury chicken with sweet pears and spicy arugula. Rub chicken and pears with ginger and spices and roast on a sheet pan. Scatter the arugula on top and serve. Cook’s note: I served the arugula on the side and did not use sunflower seeds.

Serves 4.

Avoiding Additives and Preservatives

Make sure the spices do not contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.


  • 6 skin-on, bone-in chicken thighs (2 ½ to 3 pounds/1.13 to 1.36 kg)
  • Kosher salt and black pepper
  • ½ teaspoon (2.5 ml) red-pepper flakes
  • 1 teaspoon (5 ml) cumin
  • 1 teaspoon (5 ml) coriander
  • 1 tablespoon (15 ml) grated fresh ginger from a 2-inch (5-cm) piece
  • 3 tablespoons (45 ml) olive oil
  • 2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
  • 2 tablespoons (30 ml) raw, unsalted sunflower seeds
  • 2 packed cups (500 ml) baby arugula
  • 1 lemon, halved
  • ¼ cup (60 ml) fresh cilantro leaves and tender stems, roughly chopped (optional)


  1. Heat the oven to 450 degrees F (232 degrees C) with a rack in the center.
  2. Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons (10 ml) salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil.
  3. 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 F/74 degrees C 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.
  4. 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.

From NYT Cooking





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