Best Roasted Chicken And Pears Recipes

Sheet-Pan Roasted Chicken With Pears and Arugula image

Provided by Yasmin Fahr

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

Heat the oven to 450 degrees with a rack in the center.
Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

Roasted Chicken and Pears image

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 11

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

Steps:

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.

Roasted Chicken and Pears image

Yield serves 4

Number Of Ingredients 11

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

Steps:

Preheat oven to 375°F. 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.
In a small bowl, combine honey and remaining 1 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 thigh juices run clear when meat is pierced. Serve immediately.
(Per Serving)
Calories: 421
Fat: 15.8g (3.3g Saturated Fat)
Protein: 30g
Carbohydrates: 41.9g
Fiber: 8.7g

ROASTED CHICKEN WITH THE PEARS, SHALLOTS, AND WALNUTS image

Yield 6 people

Number Of Ingredients 17

1 (4#) roasted chicken
2 garlic cloves, crushed
2 fresh sprigs rosemary
1 lemon, quartered
2 t chopped rosemary
1 t salt
1 t olive oil
6 shallot, quartered
3 firm pears, peeled quartered,cored, and cut into 8 wedges
1/2 chicken stock
1/4 c walnut halves
1/2 cu water
3 T champagne vinegar
2 T honey
1 T lemon juice
1 garlic clove, minced
2 t toasted walnut oil

Steps:

Preheat oven 425 F Place garlic cloves, rosemary sprigs, and lemon in cavity. Mix chopped rosemary, salt,and oil and rub under skin. Truss chicken and place into roasting pan. Bake at 425 F for 25 mins. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 min. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake additional 10 min until 165 F. Let stand 20 min. **Great Technique** Place sip lock bag into 2 c glass measuring cup. Add pan drippings and water, let sit 2 mins. ( fat will rise to the top) Carefully snip corner of bag, pour drippings into cup, stopping before fat. Return to roasting pan. Cook over med heat; add 1/4 t salt, vinegar, honey, juice, and minced garlic; cook until reduced to 1/2 c (about 4 min). Remove from heat, add walnut oil