One-Pan Roasted Chicken And Pears

Craving delicious fall flavors? This beautiful meal marries bright Bosc pears, hearty veggies and juicy chicken breasts in just 30 minutes — and all in a single pan.

Pears are an excellent source of fiber and a good source of vitamin C for only 100 calories per serving. Plus, they’re sodium-free, fat-free, and cholesterol-free. For additional recipes and tasty ways to incorporate pears into your diet, click here.

under 50 mins
dinner

Ingredients for servings

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1 teaspoon balsamic vinegar

  • brussels sprouts washed, ends trimmed and halved

  • 2.5 cup butternut squash cut into 1-inch cubes

  • 2 Bosc Pears peeled, sliced in half and cored

  • 0.75 teaspoon kosher salt divided

  • 0.5 teaspoon cracked black pepper divided

  • 1 tablespoon fresh rosemary chopped

  • 4 skin-on, bone-in chicken thighs

Directions

  • Preheat oven to 425°F and lightly grease the bottom of a large baking sheet with cooking spray.

  • In a small bowl, whisk together the honey, olive oil and balsamic vinegar. Place brussel sprouts, squash and pears on the rimmed baking sheet, brush with honey mixture and stir well to coat evenly.

  • Next, combine 1/2 teaspoon kosher salt, 1/4 teaspoon cracked black pepper and rosemary in a small bowl. Using a paper towel, pat chicken thighs until very dry and rub the seasoning over both sides. Place chicken in the center of the baking pan and sprinkle the remaining salt and pepper over pears and vegetables.

Notes

For extra tender chicken, dry, season and store the chicken overnight in the refrigerator, loosely covered with wax or parchment paper.

Want a quick tip on knowing when a pear is ripe? Check the Neck™! Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe

Clap if you liked this recipe!