Roasted Chicken Pieces with Pears and Green Onions

1. 1

   Preheat oven to 450 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray.

2. 2

   From 1 lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice.

3. 3

   Cut remaining lemon into wedges.

4. 4

   Cut white and light-green portion of green onions into 2-inch pieces; thinly slice dark-green tops.

5. 5

   Set aside lemon juice, lemon wedges, and sliced green onion tops.

6. 6

   In large bowl, stir together lemon peel, oil, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

7. 7

   Add chicken, pears, and white and light-green onion pieces, and toss until coated.

8. 8

   Arrange chicken mixture in prepared pan.

9. 9

   Roast 30 to 35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife and pears are fork-tender.

10. 10

    Transfer chicken mixture to warm platter; drizzle with lemon juice, and sprinkle with green onion tops.

11. 11

    Serve with pan juices and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.