During those hectic nights at home where all you want is a cozy meal and some downtime, recipes like this are heaven sent. A really simple prep, followed by 40 minutes in the oven. The juiciness of the roasted chicken pairs delightfully with the sweetness of the pears and pecans. Top it off with some crumbled goat cheese and you’ve got yourself one hell of a bite!
Roasted Chicken and Pears
Equipment
- Baking sheet
- Parchment paper
- Chef’s knife
Ingredients
- 4 bone-in skin-on chicken thighs
- 3 pears Bosc roast best, cut into 6 pieces each
- 2 large shallots cut into wedges
- 1 garlic bulb cut in half so that the cloves exposed
- 2 tablespoons cooking oil avocado, grapeseed, etc
- 1 tablespoon maple syrup
- 2 teaspoons kosher salt
- 1 teaspoon garam masala or 1/4 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/3 cup raw pecans
- 6 large dates cut in half, pits removed
- 2 ounces goat cheese crumbled
Instructions
- Preheat oven to 425°F.
- Place 4 bone-in chicken thighs, 3 sliced pears, 2 sliced shallots, and 1 halved garlic bulb onto a parchment-lined baking sheet. Add 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon garam masala, 1/2 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes and toss to coat evenly. Really get in there with your hands to evenly distribute the spices!
- Roast for 30 minutes.
- Add 1/3 cup pecans and 6 halved and pitted dates to the baking sheet and continue baking for 10 more minutes.
- Crumble 2 ounces of goat cheese over the baking sheet to let it warm up while the chicken rests and things cool down for 5 minutes. Serve on its own or over quinoa or farro.
- 4 bone-in skin-on chicken thighs
- 3 pears Bosc roast best, cut into 6 pieces each
- 2 large shallots cut into wedges
- 1 garlic bulb cut in half so that the cloves exposed
- 2 tablespoons cooking oil avocado, grapeseed, etc
- 1 tablespoon maple syrup
- 2 teaspoons kosher salt
- 1 teaspoon garam masala or 1/4 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1/3 cup raw pecans
- 6 large dates cut in half, pits removed
- 2 ounces goat cheese crumbled
This is definitely one of my favorite recipes! I made this with a friend of mine a few months ago, and the dish was so memorable he still talks about it today. I love how simple it is yet it has so much flavor. Also, this recipe has made me fall in love with goat cheese. Now I put goat cheese on a lot of veggies I reheat to give them some flavor!
A friend recommended this forever ago and I can’t believe I slept on it so long. Super easy to prepare, great different flavor. I’m not a goat cheese fan but feta was a great substitute. Also used pearl onions (what I had) in place of shallots, an ok sub. Will be making again.