Roasted Chicken Pears Potatoes
This Roasted Chicken Pears Potatoes recipe is perfect for a nice Sunday dinner. Adding fruit like pears or apples to chicken helps to keep it juicy and adds a bit of sweetness too. I prefer to make this recipe with thighs or breasts. But, I use what I have. Today I made it with thighs and wings.This is a migraine safe recipe. Please know your migraine triggers and sensitivities before creating any of my recipes. If you are not on a migraine safe diet please see the *Katies Tid Bits section below. 🙂 In the interest of full disclosure, hubby didn’t like the potatoes. I think next time I will make this with carrots instead of potatoes.
What You Need
2 Lbs Chicken pieces skin on (thighs and breast work best)
2 tsp My everything seasoning (click here)
2 Pears (skinned, cored and cut into quarters)
6-8 New red potatoes (skin on or off) cut into halves if they are large
1 1/2 tsp Pepper
½ tsp. Salt (optional)
1 1/2 tsp Canola oil
Turkey baster or (large spoon)
parsley for garnish ( optional)
Before You Start– Preheat oven to 475°, drizzle prepared pears with ¼ tsp distilled white vinegar.Line pan with parchment paper
Place chicken and potatoes in a roasting pan and drizzle oil all over, use your hands to distribute evenly on all chicken and potato pieces. Sprinkle everything seasoning, salt and pepper evenly over all. Place on lower rack in oven and roast for 20 minutes. Remove from oven, using a baster or spoon, baste with pan juices and add pears. If you are using (onions/scallions add them now). Return to oven center rack and continue to roast for about 35-45 minutes, or until a meat thermometer inserted in the thickest piece reaches 165°. Remove from oven and let rest for 5-10 minutes. Garnish with a bit of fresh or dry parsley.
*Katies Tid Bits– if you are not on a migraine safe diet add 10-12 pearl onions or ¾ cup rough chopped scallions (where noted above) and replace distilled vinegar with lemon juice. If you don’t have pears you can substitute apples for this dish.
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