Jan. 08, 2021

Organic Anjou Pears & Roasted Chicken Thighs

Yield: 4-6 servings

Skill level: Moderate

This winter chicken skillet meal relies on the natural sweetness of organic d’Anjou pears and earthy parsnips alongside aromatics like shallots, whole heads of garlic, and fresh herbs. Serve as-is or with a side of roasted potatoes and a leafy green salad.


  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 heads garlic, tops cut off
  • 8 shallots, peeled and halved
  • 1.5 pounds (about 6 medium) parsnips, peeled and cut into coins
  • 2 firm, ripe organic d’Anjou pears, cored and sliced into eighths
  • Fresh rosemary sprigs
  • Fresh sage sprigs, plus 8 leaves


  1. Preheat oven to 400°F. Place chicken thighs on a large cutting board and pat dry with paper towels. Season well with salt and pepper on both sides. Tuck a fresh sage leaf between the skin and meat of each chicken thigh.
  2. Heat an extra large cast-iron or other heavy-duty, oven-safe skillet over medium-high heat. Add oil and heat for 30-60 seconds until shimmering. Working in batches of four, sear the chicken thighs, skin-side down, for 6-8 minutes or until golden brown and crisp. Turn over and cook for another 5 minutes. Place the partially cooked thighs on a plate or cutting board. Repeat the process with the remaining chicken thighs. Cover with foil and set aside while preparing the other ingredients.
  3. Using the same skillet, turn the heat to medium-high, and place the garlic head halves and shallots all cut-side down in the skillet. Allow to sear for 3-4 minutes, then remove and set aside. Repeat with the pear wedges, followed by the parsnip coins.
  4. Transfer the chicken thighs back to the skillet, skin-side up, and tuck all of the garlic, shallots, pears, and parsnips in around the chicken along with the herb sprigs. Place in oven and roast for 30-35 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F on an instant-read thermometer. Remove the skillet from the oven, tent with foil, and allow to rest for about 10 minutes before serving.

Suggested sides: roasted potatoes and green salad or other vegetables.

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