Roasted Chicken and Pears

Name: Roasted Chicken and Pears
Yield: serves 4
Ingredients: 1 large parsnip (about 8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths; 1 large white turnip (about 1 pound), peeled and cut into 1-inch chunks; 2 small red onions, cut into 1-inch-wide wedges; 2 tablespoons red-wine vinegar; 2 tablespoons olive oil; 1 teaspoon dried thyme; Coarse salt and ground pepper; 2 tablespoons chopped fresh flat-leaf parsley; 4 each bone-in, skin-on chicken drumsticks and thighs (about 2 pounds total); 1 tablespoon honey; 3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges

December 22, 2011

WHY IT’S LIGHT Sometimes roast chicken recipes call for softened butter to be spread over—or even under—the skin before putting the bird in the oven. Here, a mixture of parsley and thyme (and not butter) is spread under and on top of the skin of chicken thighs for added flavor, while honey and a small amount of olive oil brushed on top help keep the chicken moist.

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