Pear Balsamic Chicken Carrots (Print View)

Juicy chicken thighs glazed with pear-balsamic and served with tender roasted carrots in a sweet-savory dish.

# Components:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Fruits

02 - 3 ripe pears, peeled, cored, and sliced
03 - 1 lb carrots, peeled and cut into sticks
04 - 2 small shallots, finely chopped
05 - 2 cloves garlic, minced

→ Liquids & Oils

06 - 3 tbsp olive oil, divided
07 - 1/4 cup balsamic vinegar
08 - 1/4 cup chicken broth
09 - 2 tbsp honey

→ Spices & Seasonings

10 - 1 tsp fresh thyme leaves
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Directions:

01 - Set the oven to 425°F.
02 - Toss carrots with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet and spread them in a single layer.
03 - Simmer balsamic vinegar, honey, and chicken broth over medium heat in a small saucepan until slightly thickened, about 3 to 4 minutes; then remove from heat.
04 - Pat chicken thighs dry and season both sides with salt, pepper, and thyme leaves.
05 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat, sear chicken skin-side down for 3 to 4 minutes until golden brown, flip, add shallots and garlic, and cook for 1 more minute.
06 - Arrange pear slices around the chicken in the skillet and pour the balsamic-honey mixture over all.
07 - Place the skillet and baking sheet with carrots in the oven and roast for 25 to 30 minutes until the chicken reaches 165°F internally and carrots are tender.
08 - Plate chicken with roasted pears and carrots, spooning the pan juices over the top.

# Expert Advice:

01 -
  • The pear balsamic glaze clings to the chicken like a secret no one expects until the first bite.
  • Roasted carrots get that just-right tenderness, making every forkful warm and satisfying.
02 -
  • I once skipped patting the chicken dry, and the skin never crisped—don't rush that step.
  • Roasting the pears too thinly sliced made them fall apart, so aim for slices about half an inch thick for the right texture.
03 -
  • Test the chicken by poking near the bone: the juices should run clear for perfect doneness.
  • Add the pears slightly after the chicken starts roasting if yours are especially ripe—they’ll keep their shape better.
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