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