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Roasted Chicken and Pears

The chicken and the fruit and vegetables all together in the oven, and they come out golden and caramelized.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2006

Ingredients

  • 1 large parsnip (8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths
  • 1 large white turnip (1 pound), peeled and cut into 1-inch chunks
  • 2 small red onions, cut into 1-inch-wide wedges
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 2 tablespoons chopped fresh parsley
  • 4 chicken drumsticks and 4 thighs (about 2 pounds total)
  • 1 tablespoon honey
  • 3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges

Directions

  1. Preheat oven to 375 degrees. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.

  2. In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.

  3. Meanwhile, in a small bowl, combine honey and remaining tablespoon oil. Remove baking sheet from oven; add pears, and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more or until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175 degrees. Serve immediately.

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