I love this recipe using fresh pears-- it adds a certain sweetness to this dish.
I would also recommend adding chopped carrots to up your vegetable intake!
Roast Chicken with Potatoes and Anjou Pears
Ingredients,
serves 4 (adapted from a whole chicken recipe from Martha Stewart)
4 chicken thighs, skin on
2 cups red potatoes, chopped into chunks
4 shallots, cut into chunks
2 Anjou pears, cut into chunks (these do not need to be
ripe)
Olive oil
Salt & Pepper
Fresh thyme
Juice of ½ lemon, fresh
Preheat oven to 350.
Layer potatoes, onions and pears into bottom of casserole
dish and sprinkle in some fresh sprigs of thyme. Place chicken thighs over top
of mixture and spray lightly with olive oil. Season with salt and pepper and
some more fresh thyme. Squeeze juice of lemon over top.
Cook for about 1 hour 15 minutes until top of chicken is browned.
1 red container
1 yellow container
1/2 purple container
1/2 green container
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