Maple Balsamic Chicken with Roasted Pears
Description:
A savory-sweet, autumn-inspired dish combining juicy chicken thighs glazed with a tangy maple-balsamic sauce and tender roasted pears. Perfect for a cozy dinner or a special gathering, this dish balances sweet, tangy, and umami flavors, all roasted together in one pan.
Time Required:
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes
Servings: 4
For the Chicken:
4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
1 tsp dried thyme (or 1 tbsp fresh thyme
2 cloves garlic, minced
For the Maple Balsamic Glaze:
3 tbsp pure maple syrup
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp soy sauce or tamari (optional, for depth)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
For the Roasted Pears:
2 ripe but firm pears (e.g., Bosc or Anjou), quartered and cored
1 tbsp olive oil
Pinch of salt
½ tsp cinnamon (optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
Pat the chicken thighs dry with paper towels.
Season with salt, pepper, thyme, and minced garlic.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
Remove the skillet from heat.
3. Mix the Glaze:
In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, soy sauce (if using), and chopped rosemary.
4. Prepare Pears:
In a mixing bowl, toss quartered pears with olive oil, a pinch of salt, and cinnamon (optional).
5. Assemble and Roast:
Arrange the pears around the chicken in the skillet.
Pour the glaze evenly over the chicken and pears.
Transfer the skillet to the preheated oven.
Roast uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the pears are caramelized and tender.
6. Rest and Serve:
Let the chicken rest for 5 minutes before serving.
Spoon pan juices over the top and garnish with additional fresh rosemary if desired.
Serving Suggestions:
Serve with roasted sweet potatoes, wild rice, or a simple arugula salad.
Nutritional Information (per serving, 1 thigh + pears):
Nutrient Amount
Calories ~430 kcal
Protein ~28g
Carbohydrates ~22g
Sugars ~15g
Fat ~25g
Saturated Fat ~6g
Fiber ~3g
Sodium ~520mg
Note: Nutrition will vary based on pear variety and whether you use skinless chicken or reduce fat from searing.
Q&A Section
Q1: Can I use chicken breasts instead of thighs?
A: Yes, but they cook faster and can dry out. Use skin-on, bone-in breasts if possible, and roast for about 20–25 minutes, checking for doneness at 160–165°F (71–74°C).
Q2: What kind of pears are best?
Q3: Can I make this dish ahead of time?
A: Yes! Sear and prep the chicken and pears, then refrigerate. Add the glaze and roast right before serving. You can also reheat leftovers at 350°F (175°C) for 15–20 minutes.
Q4: Is it gluten-free?
A: Yes—if you use gluten-free soy sauce or skip it altogether.
Q5: What wine pairs well with this?
A: Try a Chardonnay, Pinot Noir, or even a light Zinfandel. The acidity and fruitiness complement the maple and balsamic nicely.