Broiled Citrus Chicken With Mushrooms and Onions

Broiled Citrus Chicken With Mushrooms and Onions

Serves; 4

Hands-On Time: 15 min

Total Time: 25 min

INGREDIENTS

1. 1orange sliced into rounds
2. 2clementines, sliced into rounds
3. 24-ounce packages sliced mixed wild mushrooms
4. 1red onion, cut into 8 wedges and layers pulled apart
5. ⅓cup olive oil
6. Kosher salt and black pepper
7. 1teaspoon crushed coriander seed
8. 6chicken legs (about 1½ pounds)
9. 1packed cup arugula, chopped
10. 1tablespoon 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.

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