Roasted Chicken and Pears

  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)

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