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A mouthwatering sheet pan meal filled with tender boneless, skinless chicken thighs, sweet pears, tangy onions and sweet potato medallions coated in a mixture of cumin, coriander, paprika and olive oil. Dinner in an hour!
4 boneless, skinless chicken thighs
2 ripe but firm pears, unpeeled, quartered then cut in half
1 large sweet onion, sliced into 1/4 inch thick rings
3/4 lb sweet potatoes, scrubbed, unpeeled, sliced into 1/2 inch medallions
1/4 cup extra virgin olive oil
1 tsp EACH salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne
Optional, if you have it, 1/2 tsp ground allspice
Preheat oven to 425 degrees F.
Line a large sheet pan with foil for easy clean up.
Place chicken, veggies and fruit into a large bowl.
Using clean hands, coat everything evenly with the olive oil.
Sprinkle the spices on top of this mixture and, again, using your hands, coat everything thoroughly.
Place the thighs down the center of the sheet pan and arrange the rest of the ingredients around the chicken.
Top all of the chicken thighs with a few onion rings.
Bake for 40 minutes.
Serve hot, in bowls, with crusty bread.
