Honey Pear & Herb Roasted Chicken Thighs
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.
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Servings: 4 to 6 servings
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 375°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 35–45 minutes, until the chicken reaches 165°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 165°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.
