Sheet Pan Chicken with Pears, Onion, Walnuts, and Blue Cheese
The winning combination of walnuts, pears, and blue cheese makes this easy sheet pan chicken dinner perfectly flavored for fall.
By Yankee Magazine|Aug 19 2024|
Sheet Pan Chicken with Pears, Onion, Walnuts, and Blue Cheese
Photo Credit: Styled and photographed by Liz NeilyWalnuts, pears, and blue cheese: This classic combination is the perfect marriage of flavors. Here, I take the trio from the cheese tray to the sheet pan, using it as inspiration for an easy and delicious fall meal.
Yield:
4 servings
Ingredients
4 bone-in, skin-on chicken thighs
1½ teaspoons fennel seeds, crushed (optional)
1 teaspoon plus ½ teaspoon kosher salt
½ teaspoon plus ¼ teaspoon freshly ground black pepper
3 large pears, unpeeled, cored, and cut into ½-inch-thick slices
1 medium red onion, cut into ½-inch-thick wedges
1 tablespoon olive oil
½ cup walnut halves
8 cups arugula or baby spinach leaves, washed and dried
Juice of ½ lemon
2 ounces crumbled Gorgonzola or other blue cheese
Instructions
Preheat your oven to 450°F and set a rack to the middle position. In a medium bowl, sprinkle the chicken with the fennel seeds, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat. Arrange on a large rimmed baking sheet.
Add the pear slices, onion wedges, olive oil, and remaining salt and pepper to the bowl and toss to coat. Arrange the mixture around the chicken and transfer to the oven. Bake for 25 minutes. Scatter the walnuts around the baking sheet and cook for 5 more minutes. The chicken should be nicely browned and crisp. If not, bake a few minutes more. Remove from oven.
Arrange the arugula or spinach on a serving platter. Top with the pears, onions, and walnuts, and sprinkle lemon juice over all. Then top with the chicken thighs, sprinkle with blue cheese, and serve.
Would chicken breast’s work in this recipe?