• 30minutes
  • 375calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 1 bunch(es) green onions

  3. 2 tablespoon(s) olive oil

  4. Salt

  5. Pepper

  6. 1 (4-pound)

  7. chicken , cut up into 8 pieces, skin removed from all but wings

  8. 3 ripe but firm bosc pears , each cored and cut into 4 wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray.

  2. From 1 lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. Cut remaining lemon into wedges. Cut white and light-green portion of green onions into 2-inch pieces; thinly slice dark-green tops. Set aside lemon juice, lemon wedges, and sliced green onion tops.

  3. In large bowl, stir together lemon peel, oil, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add chicken, pears, and white and light-green onion pieces, and toss until coated.

  4. Arrange chicken mixture in prepared pan. Roast 30 to 35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife and pears are fork-tender. Transfer chicken mixture to warm platter; drizzle with lemon juice, and sprinkle with green onion tops. Serve with pan juices and lemon wedges.


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