If you are looking for a flavorful and easy one pan recipe, you will love roast chicken and pears recipe! A quick glaze of sweet honey, Dijon and spices are whisked together and poured over skin on chicken thighs, right in the pan! Wedges of pears and shallots are nestled in between creating a gorgeous combination of flavors.
Roast Chicken with Pears
Fall is certainly in the air and thanks to USA Pears for sponsoring such a delicious recipe. I have had "roast chicken with pears" on my list for years and wanted to make this for Rosh Hashanah, the Jewish New Year where we enjoy sweets and honey.
A quick whisk of Dijon mustard, honey and warm spices coat the chicken thighs and as everything roasts together, the chicken skin caramelizes while the anjou pears stay firm and sweet.
This would be fantastic served alongside lemon herb couscous, Honey Harissa Cauliflower or creamy parmesan polenta.
Ingredients
Chicken Thighs: Bone in and skin on is always prefered in a one pan recipe. As the chicken roasts, the skin will crisp up and caramelize.
Dijon Mustard: Added to the glaze along with sweet honey. Dijon and honey go so well together.
Honey: Added to the glaze along with the Dijon adn herbs. If you don't have honey, maple syrup is a fantastic option.
Fresh Herbs: Rosemary leaves are finely chopped and added to the glaze mixture. You could also use fresh thyme which works very well with the other flavors.
Spices: Paprika and allspice are mixed into the glaze. Both go well it chicken and pears, giving a warm layer of flavor.
Red Anjou Pears: Anjou pears are slightly sweet and are in season at the start of fall in September. There is no need to peel the skin as they roast beautifully and hold their shape well.
Shallots: Wedges of shallots are nestled in with the pears and are slightly sweeter than onions. If you don't have shallots, use wedges of red onion
White Wine: Just a splash right into the dutch oven to create a bit of a sauce. A few white wiggestions are a Chardonnay which pairs well with chicken and the fall flavors or a creamier Pinot Gris.
How to Make One Pan Roast Chicken with Pears
- Preheat oven to 425 degrees Fahrenheit and pat the chicken dry very well with paper towels and place chicken in a wide dutch oven.
- Whisk the Dijon, honey, spices, rosemary, garlic and olive oil together and pour over chicken, giving it a good coating so all sides are coated with the glaze.
- Nestle in wedges of anjou pears, shallots and a few sprigs of rosemary.
- Pour white wine around the chicken and place dutch oven in the oven and roast for 20-25 minutes, until the chicken is cooked through and skin has caramelized.
- Optional, to crisp up skin even more, place under the broiler for 2-3 minutes.
- Garnish chicken with chopped parsley and serve with pan sauce and roasted pears and shallots.
Few Tips, Suggestions and Substitutions
- With any proteins, pat the meat dry with paper towels. This helps the seasonings or marinade stick easily.
- If using chicken breasts, cooking adjust cooking time as it may take longer to cook a larger piece of chicken.
- Other varieties of pear that will work are comice pears and green anjou pears.
What to Serve on the Side
- Roasted Carrots with Pomegranate and Pears
- Mediterranean Roasted Vegetables
- Roasted Kabocha Squash with Fried Sage
- Kale Cranberry Salad with Apples and Feta
Honey Dijon Roast Chicken with Pears
LittleFerraroKitchen.com
Equipment
Ingredients
- 4 chicken thighs bone in and skin on
- 1 garlic minced
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon chopped rosemary leaves
- 1 teaspoon Kosher salt
- ½ teaspoon paprika
- ⅛ teaspoon allspice
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 red Anjou pear cut into wedges
- 2 shallots cut into quarters
- ¼ cup white wine
- 3 sprigs of rosemary
- Parsley leaves finely chopped for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Dry chicken thighs well with paper towels, this will help the marinade stick to the meat better.
- To a medium sized bowl, add the minced garlic, Dijon, honey, herbs and spices and olive oil and whisk to combine.
- Place the chicken thighs in a wide dutch oven and pour honey mixture all over the chicken thighs, coating both sides evenly.
- Nestle the pear wedges and shallots around the chicken and pour the white wine in.
- Nestle a few sprigs of rosemary and roast chicken in the oven for 20-25 minutes, until the chic ken is cooked through and sauce has caramelized.
- Optional, place chicken under the broiler for a minute for extra sticky and crispy skin.
- Serve chicken thighs with pan juices, roasted pears and garnish with chopped parsley.
B B says
Sounds delicious. Can this be made ahead and frozen?
Samantha Ferraro says
Hello BB. It really is a great dish. We would not freeze fruit. Chicken cooked then frozen is possible however this is always best when hot and fresh from the kitchen. Thank you for writing. Samantha.
In the Kitchen with Dinah says
What a wonderful combination. Chicken thighs are fantastic anyway and now add pears. Love it. Easy recipe to follow.
Skylar says
This recipe was so different for us. First time making it and it was a huge hit. I found some beautiful red pears and made it happen.
Honey and Mustard on almost anything is fantastic. We ordered Samantha's New Cookbook a day ago and it's "Out for delivery" in just over 24 hours. Cant wait.The first cookbook is wearing down we use it so much.
Mike says
This is another of the many recipes we have done that is on her website. Chef Ferraro is so talented, she thinks outside the box and we always use her littleferrarokitchen.com site to find yummy recipes. Her cookbook has lots of great photos and its a great stocking stuffer. Her instagram page is Funnnn! @ferrarokitchen