Roasted Chicken Quarters with Pears

4 chicken quarters

2 pears, cut into wedges

½ lb fingerling potatoes, par-boiled

½ lb mushrooms, halved (brown work great, but oysters are fantastic)

4 cloves garlic, in peel

1 onion, cut into thick wedges

3 tbsp olive oil

1 tsp paprika

1 tsp chili pepper flakes

1 tsp cumin

1 tbsp honey

1 lemon (Juice)

2 tbsp dijon mustard

salt, pepper to taste

Handful of arugula

Preheat oven to 450. Place potatoes, pears, mushrooms, garlic, and onion on a baking sheet.

In a mixing bowl, whisk olive oil, paprika, chili flakes, cumin, honey, lemon, mustard, salt, and pepper. Drizzle ½ of mixture over veggies and toss to coat. Use remaining sauce to coat chicken, then nestle quarters among the veggies.

Roast for about 25 minutes, or until chicken is cooked through. If desired, finish off under the broiler to give the chicken a golden crust.

Print Options:

Roasted Chicken Quarters with Pears