One-Pan Chicken, Pear, and Potato Bake

• 4 boneless skinless chicken thighs
• 2 medium potatoes, diced
• 2 pears, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt, to taste
• Pepper, to taste
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tablespoons honey
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large oven-safe skillet, toss potatoes with 1 tablespoon olive oil, thyme, salt, and pepper. Roast for 15 minutes.
3. 3 Push potatoes to the sides of the skillet. Add chicken thighs to the center. Season with salt and pepper.
4. 4 Scatter pear slices around the skillet. Drizzle with 2 tablespoons olive oil and sprinkle with rosemary.
5. 5 In a small bowl, whisk together chicken broth, garlic, honey, and lemon juice. Pour over chicken and pears.
6. 6 Roast for an additional 30 minutes, or until chicken is cooked through and potatoes are tender.
7. 7 Let rest for 5 minutes before serving.

Equipment

• Oven-safe skillet
• Baking sheet (optional)

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add a handful of fresh cranberries for a pop of tartness.

Substitutions

• Use apples instead of pears for a similar sweetness.
• Replace chicken broth with vegetable broth for a vegetarian version.

Pairings

• Pairs well with a fresh garden salad.
• Consider a crusty baguette on the side.

Nutrition

Tips

• For extra flavor, use a mix of sweet and tart pear varieties.
• If you like a saucier dish, add an extra 1/4 cup of chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a side of steamed green beans.
• Pair with a crisp white wine for a refreshing contrast.

FAQ