Honey Dijon Roast Chicken and Pears

A simple, flavorful roast chicken dish where honey, Dijon mustard, and caramelized pears do most of the work. It’s reliable for a holiday dinner because everything bakes on one pan and the sauce forms naturally.

🧡 Why You’ll Love It

• Minimal prep — everything goes on one sheet pan.
• Sweet-savory flavor that feels festive.
• Works with chicken thighs or breasts.
• Easy to scale for larger gatherings.

🧂 Ingredients (serves 4)

Chicken

• 4 bone-in, skin-on chicken thighs (or 2 large bone-in breasts)
• 1 tbsp olive oil (good everyday option)
• ¾ tsp kosher salt
• ½ tsp black pepper

Pears & Aromatics

• 2 ripe but firm pears, sliced into 8–10 wedges
• 2 shallots, quartered
• 2–3 sprigs fresh rosemary (or ½ tsp dried)
• 1 tbsp butter, cut into small cubes

Honey Dijon Sauce

• 2 tbsp Dijon mustard
• 1½ tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 small garlic clove, minced
• ⅛ tsp salt

Optional for serving

• Fresh thyme
• Extra pan juices spooned over the top

Useful gear

• Rimmed sheet pan (sturdy options)
• Parchment paper (for easy cleanup)
• Instant-read thermometer (helps nail doneness)

🍳 Steps (do this)

1. Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment.
2. Dry the chicken: Pat chicken dry with paper towels. Season both sides with salt and pepper.
3. Mix sauce: In a small bowl, stir together Dijon, honey, vinegar, olive oil, garlic, and salt.
4. Assemble the pan:
   • Scatter pears and shallots across the sheet pan.
   • Drizzle with 1 tbsp olive oil and toss lightly.
   • Nestle the chicken pieces on top, skin-side up.
5. Sauce the chicken: Brush half the Honey Dijon sauce over the chicken.
6. Add rosemary & butter: Tuck rosemary sprigs around the pan and dot the pears with small cubes of butter.
7. Roast: Bake 30–40 minutes, depending on cut and size, until the thickest part of the chicken reaches 165°F (74°C).
8. Finish: Brush the remaining sauce over the chicken during the last 5 minutes of roasting, or right after it comes out of the oven.
9. Rest 5 minutes before serving so juices settle.

💡 Helpful Tips & Substitutions

• Pears: Use firm varieties like Bosc or Anjou so they hold shape. Softer pears will break down too much.
• Chicken swaps: Boneless thighs work; reduce roasting time to 20–25 minutes. Boneless breasts take 22–28 minutes depending on thickness.
• Sweetness control: Reduce honey to 1 tbsp if you want a less-sweet glaze.
• Crispy skin: Brush the chicken lightly with olive oil before adding sauce, and place the pan in the upper third of the oven.
• Add-ins: Toss 1 cup halved Brussels sprouts or 1 cup cubed butternut squash on the pan for extra sides.
• Wine substitute: If you want extra sauce, add ¼ cup white wine or chicken broth to the pan before roasting.

🎁 Serving Ideas

• Plate with roasted potatoes, wild rice, or a simple green salad.
• Spoon pan juices over the chicken and pears before serving.
• Add a squeeze of lemon to balance the sweetness.
• Great on a holiday platter — arrange chicken pieces in the center and fan pear slices around the edge.

🕒 Make-Ahead & Storage

• Marinate ahead: Mix sauce and brush onto chicken up to 12 hours in advance. Refrigerate until ready to cook.
• Prep produce: Slice pears and shallots up to 4 hours early; keep refrigerated in a sealed container.
• Store: Keep leftovers in an airtight container up to 3 days.
• Reheat: Warm gently in a 325°F oven for 10–12 minutes.
• Freeze: Cooked chicken freezes well for up to 2 months. Pears get soft but are still fine for reheating.

This dish gives you solid holiday flavor without a lot of effort — sweet roasted pears, savory chicken, and a clean, bright honey-Dijon glaze that works with almost any side. Let me know if you’d like a deeper dive version like the expanded post above.