Sheet-Pan Roasted Chicken with Pears and Arugula

1. Prepare and Season Chicken

Preheat the oven to 450 degrees Fahrenheit with the rack in the center. Pat the chicken thighs dry with paper towels and season them with kosher salt and black pepper.

2. Create Spiced Oil Mixture

In a small bowl, whisk together red pepper flakes, ground cumin, ground coriander, freshly grated ginger, and olive oil.

3. Toss Chicken and Pears

Toss the chicken and pear quarters in the spiced oil mixture until well-coated, then arrange them in a single layer on a sheet pan with the chicken skin-side up.

4. Roast in Oven

Roast the chicken and pears in the preheated oven for 25 to 30 minutes, until the chicken skin is crispy and golden and the pears are softened with golden edges.

5. Toast Sunflower Seeds

In the last 5 minutes of roasting, sprinkle the sunflower seeds onto the sheet pan to toast.

6. Finish with Arugula and Seasoning

Remove the pan from the oven, spoon away any excess fat, and immediately scatter baby arugula over the hot chicken and pears. Finish with a squeeze of lemon juice, a sprinkle of cilantro if using, and season with additional salt and black pepper to taste.