Broiled Citrus Chicken With Mushrooms and Onions

broiled-citrus-chicken-mushrooms-and-onions
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Fat 24 g
    • Sat Fat 3.5 g
    • Cholesterol 90 mg
    • Sodium 880 mg
    • Protein 22 g
    • Carbohydrate 14 g
    • Sugar 9 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 65 mg

Heat broiler to high with the rack 6 inches from the flame.

Combine the orange, clementines, mushrooms, onion, ¼ cup of the oil, and 1 teaspoon each salt and pepper and toss to coat. Spread in an even layer on a baking sheet. Combine the remaining oil, the coriander, and ½ teaspoon each salt and pepper and spread all over the chicken. Nestle the chicken in the vegetables and broil, turning the chicken every 5 minutes, until the vegetables are crisp-tender and the chicken is golden and a thermometer inserted into the thickest part of a leg registers 165° F, 15 to 18 minutes.

Meanwhile, toss together the arugula and pine nuts. Season with a pinch each of salt and pepper.

Ingredients

  1. Check 1 orange sliced into rounds
  2. Check 2 clementines, sliced into rounds
  3. Check 2 4-ounce packages sliced mixed wild mushrooms
  4. Check 1 red onion, cut into 8 wedges and layers pulled apart
  5. Check cup olive oil
  6. Check Kosher salt and black pepper
  7. Check 1 teaspoon crushed coriander seed
  8. Check 6 chicken legs (about 1½ pounds)
  9. Check 1 packed cup arugula, chopped
  10. Check 1 tablespoon toasted pine nuts

Directions

  1. Heat broiler to high with the rack 6 inches from the flame.
  2. Combine the orange, clementines, mushrooms, onion, ¼ cup of the oil, and 1 teaspoon each salt and pepper and toss to coat. Spread in an even layer on a baking sheet. Combine the remaining oil, the coriander, and ½ teaspoon each salt and pepper and spread all over the chicken. Nestle the chicken in the vegetables and broil, turning the chicken every 5 minutes, until the vegetables are crisp-tender and the chicken is golden and a thermometer inserted into the thickest part of a leg registers 165° F, 15 to 18 minutes.
  3. Meanwhile, toss together the arugula and pine nuts. Season with a pinch each of salt and pepper.
  4. Remove the chicken. Use a spatula to toss the vegetables in the chicken juices and oil to coat. Serve the vegetables with the chicken, sprinkled with the arugula and pine nuts.