One pan roasted chicken and pear

Ingredients

• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) balsamic vinegar
• 1 ½ cups (375 mL) brussels sprouts, washed, trimmed and halved
• 2 ½ cups (625 mL) 1-inch cubed butternut squash
• 2 Bosc pears, peeled, sliced in half and cored
• ½ tsp (2.5 mL) salt, divided
• ½ tsp (2.5 mL) freshly ground black pepper, divided
• 1 tbsp (15 mL) chopped, fresh rosemary
• 4 bone-in chicken thighs, skin removed (about 1 ½ lb/675 g)

Instructions

1. Preheat oven to 425°F and lightly grease the bottom of a large baking sheet with cooking spray.
2. In a small bowl, whisk together the honey, olive oil and balsamic vinegar. Place brussel sprouts, squash and pears on the rimmed baking sheet, brush with honey mixture and stir well to coat evenly.
3. Combine ¼ tsp salt, ¼ tsp black pepper and rosemary in a small bowl. Using a paper towel, pat chicken thighs until very dry and rub the seasoning over both sides. Place chicken in the center of the baking pan and sprinkle with the remaining salt and pepper.
4. Bake, stirring pears and vegetables occasionally, until they are tender and chicken is cooked throughout (internal temp of 165°F), about 30-35 minutes. Portion and enjoy.

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