Description
Juicy boneless chicken thighs roast with firm pears and red onion in a balsamic, Dijon, garlic, and rosemary coating. This easy sheet pan dinner brings sweet and savory fall flavors together in about 45 minutes.
Ingredients
- 1½ lb (680 g) boneless skinless chicken thighs
- 2 firm pears, cored and cut into thick wedges
- 1 large red onion, cut into thick wedges
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon finely chopped rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, for finishing
Instructions
1. Heat the oven to 425°F (220°C). Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, rosemary, salt, and pepper. Divide the coating between two bowls before handling the raw chicken.
2. Coat the chicken in one bowl. Coat the pears and red onion in the second bowl. Arrange everything in a loose single layer on a rimmed sheet pan, leaving space between the pieces.
3. Roast for 25–30 minutes. Check the pears after 15 minutes and remove them early if they become tender and golden. Cook the chicken until its thickest part reaches 165°F (74°C).
4. Rest the chicken for 5 minutes. Divide the chicken, roasted pears, and onion among four plates. Spoon the warm pan juices over each serving and finish with fresh parsley.
Notes
- Choose ripe but firm pears so the wedges hold their shape during roasting.
- Use regular balsamic vinegar rather than thick balsamic glaze.
- Keep the chicken coating separate from the pear and onion coating after raw chicken touches it.
- Chicken must reach an internal temperature of 165°F (74°C).
- Serve with rice, mashed potatoes, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 410