Roasted Chicken and Pears

Prep Time:
25 mins
Total Time:
1 hrs 25 mins

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.


  • 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


  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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