Organic Anjou Pears & Roasted Chicken Thighs
Roasted chicken thighs with pears and parsnips—crispy skin, tender meat, and a savory, herb-roasted one-pan dinner.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt
- pepper
- 2 heads garlic, tops cut off
- 8 shallots, peeled and halved
- 1 1/2 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
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