I am a huge persimmon fan and this time of year I can’t get enough. I have been experimenting with cooking with persimmons. Since I am not the sweet chef in our house, I have been playing around with using persimmons in savory dishes and they lend themselves perfectly to sheet pan meals.
6 chicken thighs and legs
4 persimmons sliced in rounds
4 zucchini sliced in round chunks
2 cups baby arugula
Juice of one lemon
Salt and pepper
Preheat the oven to 375 degrees. Line two baking dishes with parchment paper.
Arrange the chicken, persimmons, and zucchini on the parchment paper in a single layer. Season with salt and pepper.
Bake until chicken is golden and cooked all the way through, somewhere between 30-40 minutes).
Toss arugula with lemon and a few glugs of olive oil. Arrange the arugula on a platter or large plate. Top with chicken, persimmon, and zucchini and serve.