Broiled Citrus Chicken With Mushrooms and Onions

Ingredients

• 1 orange sliced into rounds

• 2 clementines, sliced into rounds

• 2 4-ounce packages sliced mixed wild mushrooms

• 1 red onion, cut into 8 wedges and layers pulled apart

• ? cup olive oil

• Kosher salt and black pepper

• 1 teaspoon crushed coriander seed

• 6 chicken legs (about 1½ pounds)

• 1 packed cup arugula, chopped

• 1 tablespoon toasted pine nuts

Nutrition

Calories 350

Fat 24g

Sat Fat 3.5g

Cholesterol 90mg

Sodium 880mg

Protein 22g

Carbohydrate 14g

Sugar 9g

Fiber 3g

Iron 2mg

Calcium 65mg

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.

Yields: Serves 4