Description
A beautifully balanced, savory-sweet roasted chicken dish featuring caramelized pears, crispy Brussels sprouts, and aromatic herbs. This flavorful sheet pan meal is perfect for cozy fall evenings or holiday dinners, combining tender roasted chicken with naturally sweet and earthy vegetables for an effortless yet elegant main course.
Ingredients
Protein
- 4 bone-in chicken thighs or breasts
Produce
- 2 pears, sliced
- 2 cups Brussels sprouts, halved
Pantry
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp rosemary or thyme
- Salt & pepper, to taste
Instructions
- Prepare the Vegetables and Pears: In a large bowl, toss the halved Brussels sprouts and sliced pears with olive oil, balsamic vinegar, your choice of rosemary or thyme, and a generous pinch of salt and pepper to evenly coat all pieces.
- Arrange on Sheet Pan: Place the bone-in chicken thighs or breasts in the center of a sheet pan. Scatter the tossed pears and Brussels sprouts around the chicken, ensuring everything is spread out in a single layer for even roasting.
- Roast the Dish: Preheat your oven to 400°F (200°C). Roast the sheet pan meal for 30–40 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F (74°C), and the vegetables and pears are caramelized and tender.
- Serve: Remove the sheet pan from the oven and let the chicken rest briefly. Serve warm, spooning the pan juices over the chicken and vegetables for extra flavor.
Notes
- Add honey or maple syrup to the pears and Brussels sprouts for a touch of extra sweetness if desired.
- Substitute pears with apples or Brussels sprouts with sweet potatoes for seasonal variations.
- If using boneless chicken pieces, reduce baking time accordingly and check for doneness to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Sheet Pan Meal
- Method: Roasting
- Cuisine: American
