Fall Spiced Chicken with Pears9:56 AM
Since moving here, the seasons in California have been a little difficult for me to get used to. I tend to be more of a fall and winter girl, and all this summer weather can sometimes be too much. It's finally feeling like fall now though - the leaves are changing color and the weather is cooling off - and I couldn't be happier (pregnancy and hot weather just don't mix well).
After a little dinner party the other day, I was left with 5 chicken breasts that had been mistakenly defrosted on top of yet another pile of pears. It took a little digging, but I finally found one of my roast chicken recipes that I thought would adapt perfectly. It's just the right combination to evoke all the subtle hints of fall. Enjoy!
Fall Spiced Chicken with Pears
- 5 chicken breasts, halved
- 2 large yellow or white onions, halved and sliced into 1/2 inch strips
- 15 small red, yellow, or purple potatoes, halved
- 3 large Bosc pears, cored and cut into quarters
- 2 Tbsp olive oil (or as needed)
- Salt and Pepper to taste
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
Preheat oven to 400 degrees F. Layer the bottom of a large glass baking dish with half of the onions, potatoes, and pears. Salt and pepper generously. (Remember, potatoes soak up a lot of salt!)
Combine the spices for the Rub in a bowl. Toss the chicken with olive oil and lay down as a second layer in your baking dish. Sprinkle seasonings over the chicken.
Top chicken with remaining onions, potatoes, and pears. Salt and pepper this layer as well.
Cover with foil and bake at 400 degrees F for about 45 min. to 1 hr, until the chicken is cooked and potatoes and pears are soft. Remove the foil for the last 10 minutes of baking.