Roasted Chicken and Pears

• 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

1. Preheat oven to 375F.
2. 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.
3. In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper.
4. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin.
5. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
6. In a small bowl, combine honey and remaining 1 tablespoon oil.
7. Remove baking sheet from oven; add pears and toss with vegetables to combine.
8. Brush top of chicken pieces with honey mixture; roast 30 minutes more, or until thigh juices run clear when meat is pierced.
9. Serve immediately.
10. (Per Serving)
11. Calories: 421
12. Fat: 15.8g (3.3g Saturated Fat)
13. Protein: 30g
14. Carbohydrates: 41.9g
15. Fiber: 8.7g

lengths, white, red onions, redwine vinegar, olive oil, thyme, salt, flatleaf, chicken, honey, firm

Taken from www.epicurious.com/recipes/food/views/roasted-chicken-and-pears-387563 (may not work)