Baked Chicken Thighs with Spiced Pears

Byron

When fall arrives and the days start to get cooler, there is something especially satisfying about a dinner that can go straight into the oven and fill the kitchen with warm, sweet and savory aromas. These baked chicken thighs with spiced pears are exactly that kind of meal.

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Prep Time 5

Cook Time 35

Resting time 5

Total Time 45

Course Chicken, dinner, Main Course, one pot recipe

Cuisine Fall, Mediterranean, Spain

Servings 4 Main

Calories 409 kcal

Equipment

Oven-safe baking dish
Ceramic grater plate or garlic press
Cutting board
Chef knife
Cooking Tongs

Ingredients

4 chicken thighs bone in (625 g / 22 oz)
2 pears cut into quarters lengthways
1 red onion cut into wedges
2 garlic cloves minced
2-3 Tbsp extra virgin olive oil
2 Tbsp Dijon mustard
2 Tbsp honey
1 tsp La Dalia Spanish sweet smoked paprika
1 tsp ground cumin
½ tsp nutmeg
3-4 fresh rosemary sprigs
1 Tbsp Jerez sherry optional

Instructions

Preheat oven to 200°C / 400°F
Add the minced garlic, extra virgin olive oil, Dijon mustard, honey, herbs and spices to your baking dish and whisk to combine (around 30 seconds).
2 garlic cloves, 2-3 Tbsp extra virgin olive oil, 2 Tbsp Dijon mustard, 2 Tbsp honey, 1 tsp La Dalia Spanish sweet smoked paprika, 1 tsp ground cumin, ½ tsp nutmeg, 1 Tbsp Jerez sherry
Place the chicken thighs in the baking dish and turn the thighs to coat evenly on all sides.
4 chicken thighs
Arrange the pear wedges and red onion around the chicken and add a few sprigs of fresh rosemary around the chicken.
2 pears, 1 red onion, 3-4 fresh rosemary sprigs
Bake the chicken thighs in the oven on the middle shelf for 35 minutes, until the chicken is cooked through and the sauce has caramelized.
Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Optional Step - Place the chicken under the broiler for 1 minute for extra-crispy, caramelized skin.
Serve the chicken thighs with the baked pears and plenty of the flavorful pan juices.

Notes

Expert Tips:

Pat the chicken dry - Remove excess moisture from the skin with paper towels before seasoning. This helps the skin brown and crisp in the oven.

Choose firm-ripe pears - Very ripe pears can become too soft during baking.

Don't skip the smoked paprika - It adds a gentle Spanish smokiness that balances the sweetness of the pears.

Give the chicken space - Avoid overcrowding the baking dish so the chicken and pears can brown rather than steam.

Watch the pears - Very ripe pears may cook faster than the chicken. Remove them early if they've reached your preferred texture.

Use the pan juices - Spoon the flavorful juices over the chicken and pears just before serving.

Finish under the broiler (skin-on option) - For extra-crispy skin, broil for about 1 minute. Watch closely because the honey can burn quickly.

Keyword chicken, chicken and pears, Chicken one pan, easy chicken, easy recipe, easy weeknight dinners, one pan, Pears, Pears with chicken, Spicy Pears