Smoky paprika sheet pan chicken with pears
Prep Time:
20 min
Cook Time:
55 min
Serving Size:
1/4 recipe (430 g)
Dinner
Sheet-pan suppers are a weeknight game changer for busy families. Not only is dinner cooked and served from one pan making cleanup a breeze, this technique allows for minimal effort in the preparation. It’s also the perfect opportunity to combine pears with those loose vegetables sitting in your fridge.
Ingredients
- 1 tbsp (15 mL) smoked paprika
- 1 tbsp (15 mL) ground cumin
- 2 tsp (10 mL) garlic powder
- 1 tsp (5 mL) salt
- 1/2 tsp (2.5 mL) freshly ground black pepper
- lb/454 g ripe or slightly underripe green Anjou, red Anjou or Bosc pears, halved, cored and quartered
- 1 lb/454 g small potatoes in a variety of colors, halved
- 1 lb /454 g baby carrots, halved, or larger carrots, peeled, halved, and cut into 3-inch pieces
- 2 tbsp (30 mL) extra-virgin olive oil
- 6 bone-in, chicken thighs (2 to 2 1/2 lbs/900 g to 1 kg), skin removed and patted dry with paper towels
- 1/4 cup (60 mL) coarsely chopped fresh cilantro
- 1/4 cup (60 mL) reduced fat sour cream
Instructions
- Preheat the oven to 425ËšF with a rack positioned in the bottom third.
- In a small bowl, mix the paprika, cumin, garlic powder, salt, and pepper to combine.
- On a 13-by-18-inch rimmed baking sheet, combine the pear wedges, potatoes, and carrots. Drizzle with 1 tbsp olive oil, sprinkle with about one-third of the spice mixture, and toss to coat everything evenly. Spread the pears and vegetables out in an even layer. Rub the chicken thighs with the remaining 1 tbsp of oil. Sprinkle both sides with the remaining spice mixture to coat well. Place the chicken thighs over the pears and vegetables, spacing them out evenly.
- Place the sheet pan in the bottom third of the oven and roast until the internal temperature of the chicken registers 165ËšF on an instant-read thermometer, 35 to 40 minutes.
- Transfer the chicken thighs to a platter and tent with foil to keep warm. Switch the oven to broil, and place the sheet pan on a rack positioned about 6-inch below the heating element. Broil the pears and vegetables until lightly browned in spots and the juices on the pan begin to caramelize, about 3 to 5 minutes. Turn them as needed to brown evenly and prevent scorching.
- Divide the pears and vegetables among plates, along with some of the accumulated juices on the pan. Top with the chicken. Sprinkle with the cilantro and a dollop of sour cream and serve.
Recipe Video
Sponsored by:
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 500 | |||
| Fat 19 g | 25 % | ||
| Saturated 5 g + Trans Fat 0 g | 25 % | ||
| Cholesterol 180 mg | |||
| Sodium 630 mg | 28 % | ||
| Carbohydrate 47 g | 16 % | ||
| Fibre 10 g | 36 % | ||
| Sugars 16 g | |||
| Protein 36 g | |||
