Sheet pan pears and chicken with fresh herbs and caramelized lemon

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

1. Preheat oven to 450°F, with rack in middle.
2. Pat the chicken dry and trim any excess fat.  Sprinkle with 1/4 tsp each salt and pepper.
3. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. 
4. On a sheet pan, rub the chicken, pears and lemon wedges all over with the mixture.
5. 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.
6. 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.

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