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Gallery Roasted Chicken and Pears Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Roasted Chicken and Pears
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Gallery
Roasted Chicken and Pears
Roasted Chicken and Pears
Roasted Chicken and Pears
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 25 mins
Servings: 4
prep: 25 mins
total: 1 hr 25 mins
prep:
25 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
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
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.
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All Reviews for Roasted Chicken and Pears
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Chicken and Pears
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
