Roasted Chicken with Pears & Thyme
Golden roasted chicken meets tender, caramelized pears in this elegant yet comforting dish. Infused with fresh thyme and a touch of garlic, this recipe blends savory herbs with the natural sweetness of fruit for a meal that feels both rustic and refined—perfect for cozy weeknights or dinner parties.
Ingredients
- 4 bone-in skin-on chicken thighs (or substitute drumsticks or a whole cut-up chicken)
- 2 ripe but firm pears Bosc or Anjou, quartered and cored
- 2 tbsp olive oil
- 2 tbsp unsalted butter melted
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 3 garlic cloves smashed
- 1 small red onion cut into wedges (optional, for extra sweetness)
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ cup chicken broth or dry white wine for extra depth
- 1 tbsp balsamic vinegar or apple cider vinegar optional, for brightness
- Substitutions & Alternatives:
- Replace pears with apples or figs for seasonal variation.
- Swap thyme with rosemary or sage for a different herbal note.
- For dairy-free omit butter and use all olive oil.
- To make it richer drizzle with a touch of honey or maple syrup before roasting.
Instructions
- Preheat the oven: Set oven to 400°F (200°C). Lightly oil a large baking dish or sheet pan.
- Season the chicken: Pat chicken thighs dry with paper towels. Rub with olive oil, melted butter, salt, and pepper.
- Arrange in pan: Place chicken pieces skin-side up in the baking dish. Nestle pears, onion wedges, garlic, and thyme sprigs around the chicken.
- Add liquid: Pour chicken broth (or wine) into the pan to keep the dish moist during roasting. If using, drizzle with balsamic vinegar for added brightness.
- Roast: Place in the oven and roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and skin is crispy and golden brown.
- Caramelize finish (optional): For extra crispiness and caramelization, broil on high for 2–3 minutes at the end, watching closely.
- Serve: Spoon pan juices over the chicken and pears before serving. Garnish with fresh thyme leaves.
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