Ingredients Meat & Poultry Chicken Chicken Thighs Roasted Chicken and Pears Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 25 mins Servings: 4 The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party. 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 ½ pounds total), halved, cored, and cut into ½-inch-thick wedges Directions 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. 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. 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. Rate it Print