Honey Pear & Herb Roasted Chicken Thighs
These honey roasted chicken thighs are the fall dinner I make when I want something that feels a little bit fancy without any of the fuss. Juicy, well-seasoned honey roasted chicken thighs and sweet, caramelized pears share one dish with fresh herbs and plenty of butter, and the result is cozy, savory, a little sweet, and finished with just enough heat. If you’ve never tried chicken thighs with pears, this is the recipe that will make you wonder why it isn’t already in your fall dinner rotation.
A Quick Look At The Recipe
- Recipe Name: Honey Pear & Herb Roasted Chicken Thighs
- Main Ingredients: 4-6 chicken thighs, butter, olive oil, pears, honey, Creole Trinity & Herb seasoning, Magic Poultry Seasoning, fresh thyme
- Why You'll Love It: These honey roasted chicken thighs bake with tender pears, butter, fresh thyme and rosemary, then get a hot honey finish for an easy, cozy fall dinner.
The hot honey at the end is what makes this one. A drizzle right out of the oven adds a sweet heat that plays off the Creole Trinity & Herb seasoning, then melts down into those buttery honey-herb pan juices you’ll want to spoon over absolutely everything.
Why You’ll Love These Honey Roasted Chicken Thighs
- Everything bakes together in one dish with only about 10 minutes of hands-on prep.
- Chicken thighs stay tender and juicy, even if they spend a few extra minutes in the oven.
- The pears turn soft and caramelized and soak up all that honey, butter, and herb flavor.
- The pan sauce makes itself right in the dish, so there’s no separate sauce to stand over.
- It’s pretty enough for company or a holiday table and easy enough for a busy weeknight.
Ingredients Needed to Make Honey Pear & Herb Roasted Chicken Thighs
The Chicken
Four to six chicken thighs feed the whole family. Bone-in or boneless both work, so use what you have and just check the temperature as they bake. Creole Trinity & Herb and Magic Poultry Seasoning go on generously on both sides for a savory, herby crust.
The Pears
Three pears, peeled, halved lengthwise, and cored, roast right alongside the chicken until they’re tender and caramelized. Firm-ripe Bosc or Anjou pears hold their shape best in the oven.
The Honey, Butter, and Herbs
A little olive oil and two tablespoons of butter cut into pats line the bottom of the dish and become the base of the pan juices. Two tablespoons of honey drizzled over the top help everything caramelize, fresh thyme and rosemary bring that classic fall aroma, and hot honey finishes the dish with a sweet kick.
Dietary note: This recipe is naturally gluten-free. If you’re cooking for someone with a sensitivity, just double-check the labels on your seasoning blends.
How to Make Honey Roasted Chicken Thighs with Pears
1
Preheat the oven to 375Ā°F. Drizzle a little olive oil into the bottom of a baking dish or large cast iron skillet, then scatter the butter pats across the bottom.
2
Season the chicken thighs generously on both sides with Creole Trinity & Herb and Magic Poultry Seasoning.
3
Arrange the seasoned chicken thighs in the dish right over the butter.
4
Nestle the peeled, cored pear halves in between and around the chicken.
5
Drizzle the 2 tablespoons of honey evenly over the chicken and pears, then tuck sprigs of fresh thyme and rosemary throughout the dish.
6
Bake uncovered for 35ā45 minutes, until the chicken reaches an internal temperature of 165Ā°F and the pears are tender and caramelized.
7
Pull the dish from the oven, finish with a drizzle of hot honey over the chicken and pears, and serve warm with the buttery pan juices spooned over everything.
What to Serve With Honey Roasted Chicken Thighs
Roasted Garlic Mashed Potatoes are the perfect landing spot for all those honey-herb pan juices. Roasted Carrots or SautĆ©ed Mushrooms with Butter and Fresh Thyme round out the plate with another cozy fall side, and a crisp Arugula Salad with Lemon Vinaigrette adds something fresh. Don’t forget a basket of 5-Ingredient Dinner Rolls for swiping the bottom of the dish.
Frequently Asked Questions
Can I use boneless chicken for honey roasted chicken thighs?
Yes. Boneless thighs work great and usually cook a little faster, often closer to 35 minutes at 375Ā°F. Use a meat thermometer and pull them once they reach 165Ā°F.
What are the best pears for roasting?
Bosc and Anjou pears are the best choices because they hold their shape in the oven. Look for pears that are ripe but still firm so they turn tender without falling apart.
What can I use instead of hot honey?
Drizzle regular honey over the finished dish and add a small pinch of chili flakes. You’ll get the same sweet heat with ingredients you probably already have.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, spooning some of the pan juices over the chicken to keep it moist. Reheat covered in a 350Ā°F oven for 10ā15 minutes until warmed through, or microwave in short intervals. The pears will soften a little more as they reheat, which only makes them sweeter.
This one has quickly become a Sunday supper favorite at our house. The pears always go first, and someone inevitably ends up dragging a dinner roll through the pan juices before the dish ever makes it to the sink.
Honey Pear & Herb Roasted Chicken Thighs
Ingredients
- 4-6 chicken thighs
- 2 tbsp butter sliced into pats
- olive oil
- 3 pears peeled, halved lengthwise, and cored
- 2 tbsp honey
- Creole Trinity & Herb seasoning to taste
- Magic Poultry Seasoning to taste
- fresh thyme sprigs
- fresh rosemary sprigs
- hot honey for finishing
Instructions
- Preheat the oven to 375Ā°F.
- Drizzle a little olive oil into the bottom of a baking dish or large cast iron skillet, then scatter the butter pats across the bottom.
- Season the chicken thighs generously on both sides with Creole Trinity & Herb and Magic Poultry Seasoning.
- Arrange the chicken in the dish over the butter, then nestle the pear halves in between and around the chicken.
- Drizzle the honey evenly over the chicken and pears, then tuck the thyme and rosemary sprigs throughout the dish.
- Bake uncovered for 35ā45 minutes, until the chicken reaches 165Ā°F and the pears are tender and caramelized.
- Remove from the oven and drizzle with hot honey. Serve warm, spooning the buttery pan juices over the chicken and pears.
Notes
- Bone-in thighs usually need the full 45 minutes, while boneless thighs are often done closer to 35. Always check for 165Ā°F.
- Firm-ripe Bosc or Anjou pears hold their shape best while roasting.
- No hot honey? Drizzle with regular honey and add a pinch of chili flakes.
The One Pot Momma Meal Planner
Loved this one? Plan your whole week like it.
Roll the dice for a full week of easy one-pot dinners, get an auto-built shopping list, and see my new recipes before anyone else.
- A week of dinners in one click
- Shopping list, ready to print
- First look at new recipes
Just $4.17/month, billed annually. Cancel anytime.
