Preheat oven to 425 degrees. Stir together paprika, cumin, garlic powder, salt, and pepper in a small bowl; set aside.
Sweet pears pair with smoky paprika and savory roasted potatoes and carrots. Top it with bone-in skin-on chicken thighs to make it a complete meal.
Servings and Ingredients
|1 tbsp. smoked paprika|
|1 tbsp. Hy-Vee ground cumin|
|2 tsp. Hy-Vee garlic powder|
|2 tsp. kosher salt|
|½ tsp. Hy-Vee ground black pepper|
|1 lbs. fresh pears, such as: Bosc, Concorde, Forelle, or Seckel, cored and cut into wedges|
|1 lbs. assorted baby potatoes, halved|
|1 (12-oz.) pkg. baby carrots|
|2 tbsp. Gustare Vita olive oil, divided|
|6 chicken thighs, bone in, skin on|
|Fresh cilantro, for garnish|
|Hy-Vee sour cream, for garnish|
Things To Grab
- Small bowl
- Large rimmed sheet pan
- Meat thermometer
- 6 serving plates
Add pears, potatoes, and carrots to a large rimmed sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1/3 spice mixture, tossing to coat. Arrange pears and vegetables in an even layer. Rub chicken thighs with remaining 1 tablespoon olive oil. Sprinkle both sides of chicken with remaining spice mixture. Place chicken thighs over pears and vegetables. Bake 40 to 45 minutes or until chicken reaches an internal temperature of 165 to 170 degrees.
Transfer chicken thighs to a platter and tent with foil. Preheat oven to broil on HIGH. Place sheet pan 6-inches below heat and broil until pears and vegetables are lightly browned and caramelized, about 5 minutes.
Divide pears and vegetables among serving plates. Top with cooked chicken thighs. Garnish with sour cream and fresh cilantro, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 65mg
- Sodium: 760mg
- Total Carbohydrates: 26g
- Protein: 16g
Courtesy of USA Pears