SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
CITRUSY ROAST CHICKEN WITH PEARS AND FIGS
This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it's served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It's a sweet and savory meal that's simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
- In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
- Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
- Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
- Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
- Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
- Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
- To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.
BALSAMIC CHICKEN & PEARS
Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.
Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
ROAST CHICKEN WITH PEARS
Steps:
- Preheat oven to 425 Wash and pat dry chicken. Peel and core pears and cut into 1/2 inch slices lengthwise. Slice onions and combine with pears in a medium bowl. Cut each clove of garlic in 1/2 and add to bowl. Add 1 tsp of salt and pepper, 1 tbsp herbs de provence, lemon juice and about 2 tbsp olive oil and toss until all ingredients are combined. Stuff chicken with mixture, about 2 cups. Quarter potatoes and add to the rest of the pear and onion mixture and toss to coat potatoes in the oil. Add vegetables to bottom of small roasting pan and set chicken on top. Drizzle chicken with about 1 tbsp olive oil then sprinkle remainder of salt, pepper, and herbs de provence evenly on chicken. Roast chicken for about 45 minutes covered, then uncover and cook for 30 minutes, until chicken is browned. Transfer chicken and roasted vegetables to serving dish and spoon drippings over chicken.
ROASTED CHICKEN AND PEARS
WHY IT'S LIGHT Sometimes roast chicken recipes call for softened butter to be spread over-or even under-the skin before putting the bird in the oven. Here, a mixture of parsley and thyme (and not butter) is spread under and on top of the skin of chicken thighs for added flavor, while honey and a small amount of olive oil brushed on top help keep the chicken moist.
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. 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
ROASTED CHICKEN AND PEARS
The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. 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.
- Meanwhile, in a small bowl, combine honey and remaining 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 an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175 degrees. Serve immediately.
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
WHOLE ROASTED CHICKEN WITH PEAR, SHALLOTS, AND THYME
Adding pears to a traditional roast chicken gives it moisture and a slight sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing tips underneath.
- Roast chicken for 15 minutes. Remove from oven, baste with pan juices; add shallots, pears, and remaining thyme sprigs to pan. Return to oven and continue to roast, until thermometer inserted in the thick part of the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour, basting and tossing pears and shallots once. Transfer to a serving platter and let rest 10 minutes before serving.
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