Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Sarah Copeland

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

350 calories; fat 24g; saturated fat 3.5g; cholesterol 90mg; sodium 880mg; protein 22g; carbohydrates 14g; sugars 9g; fiber 3g; iron 2mg; calcium 65mg.
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