Roasted Chicken and Pears Recipe

Name: Roasted Chicken and Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large parsnip (about 8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths; 1 large white turnip (about 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 flat-leaf parsley; 4 each bone-in, skin-on chicken drumsticks and 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

Servings: persons

1 large parsnip (about 8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths
1 large white turnip (about 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 flat-leaf parsley
4 each bone-in, skin-on chicken drumsticks and 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

1
Preheat oven to 375F.
2
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.
3
In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper.
4
Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin.
5
Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
6
In a small bowl, combine honey and remaining 1 tablespoon oil.
7
Remove baking sheet from oven; add pears and toss with vegetables to combine.
8
Brush top of chicken pieces with honey mixture; roast 30 minutes more, or until thigh juices run clear when meat is pierced.
9
Serve immediately.
10
(Per Serving)
11
Calories: 421
12
Fat: 15.8g (3.3g Saturated Fat)
13
Protein: 30g
14
Carbohydrates: 41.9g
15
Fiber: 8.7g

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large parsnip (about 8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths, 1 large white turnip (about 1 pound), peeled and cut into 1-inch chunks, 2 small red onions, cut into 1-inch-wide wedges, 2 tablespoons red-wine vinegar, and more.

Yes, Roasted Chicken and Pears falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken and Pears

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