Ingredients
4 chicken quarters
2 pears, cut into wedges
½ lb fingerling potatoes, par-boiled
½ lb mushrooms, halved (brown work great, but oysters are fantastic)
4 cloves garlic, in peel
1 onion, cut into thick wedges
3 tbsp olive oil
1 tsp paprika
1 tsp chili pepper flakes
1 tsp cumin
1 tbsp honey
1 lemon (Juice)
2 tbsp dijon mustard
salt, pepper to taste
Handful of arugula
Directions
1
Preheat oven to 450. Place potatoes, pears, mushrooms, garlic, and onion on a baking sheet.
2
In a mixing bowl, whisk olive oil, paprika, chili flakes, cumin, honey, lemon, mustard, salt, and pepper. Drizzle ½ of mixture over veggies and toss to coat. Use remaining sauce to coat chicken, then nestle quarters among the veggies.
3
Roast for about 25 minutes, or until chicken is cooked through. If desired, finish off under the broiler to give the chicken a golden crust.
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Ingredients
4 chicken quarters
2 pears, cut into wedges
½ lb fingerling potatoes, par-boiled
½ lb mushrooms, halved (brown work great, but oysters are fantastic)
4 cloves garlic, in peel
1 onion, cut into thick wedges
3 tbsp olive oil
1 tsp paprika
1 tsp chili pepper flakes
1 tsp cumin
1 tbsp honey
1 lemon (Juice)
2 tbsp dijon mustard
salt, pepper to taste
Handful of arugula