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5 from 2 votes

Roasted Chicken and Pears

Servings 4
Prep Time 10 mins
Cook Time 40 mins

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.