Tuesday, September 14, 2010

Recipes from Pennwood Farm - Roasted Chicken with Pears and Parsnips

I love to cook and unfortunately I'm not much on measuring or writing my recipes down.  I know we are halfway through the year but perhaps I could make this a "mid-year" resolution!  So let's start with a PEAR recipe! lol!  I've fidgeted with this recipe a number of times and can make a few suggestions.  If you are feeding fussy children, replace some of the root vegetables with carrots and you may want to replace some of the thighs with chicken legs.  I almost always use chicken thighs for this recipe because they are relatively inexpensive and very flavorful.  Xio is wild about chicken legs and can strip one down to clean dry bone in about 2 minutes flat.  I don't know where she learned to do that and sometimes it's quite shocking to watch.  I should videotape it and replay for her wedding! lol!  Anyway, hope you enjoy it!  It makes a wonderful "showy" meal if you are having guests too! 


1 Large Parsnip cut up
1 Large Turnip cut up
2 Large Onions cut into wedges
2 T Red Wine Vinegar
2 T Olive Oil
Several sprigs of fresh Thyme
2 T chopped Parsley
Sea Salt
Freshly Ground Black Pepper
2 lbs total of Chicken Pieces, I always use thighs 
1 T Honey
3 Large Cooking Pears, peeled, cored and cut into wedges

  • Preheat oven to 375F
  • In a large bowl toss the root vegetables and onions with vinegar and 1 T of the olive oil.  Add some of the thyme and salt and pepper.  Place this on a large rimmed baking sheet or a large casserole dish.
  • In a small bowl combine the parsley and some more thyme, salt and pepper.  Lift the skin off the chicken without completely removing it and put the parsley mixture between the skin and the meat.  Season the outsides with the mixture as well.
  • Place the chicken down the center of the dish or baking sheet and place the vegetables around it.
  • Roast for 30 minutes.
  • Meanwhile place te honey in a small bowl and whisk 1 T of olive oil into it.
  • After 30 minutes remove the dish from the oven and drizzle the honey mixture over the chicken.  Place the pears around the chicken and return to the oven.
  • Roast for an additional 30 minutes or until internal temperature is 175F.


  1. Sounds yummy! I love that the ingredients (veggies) are flexible so you can use whatever is in the fridge or garden.

  2. ::laughs:: Almost every recipe I come up with is flexible... sometimes it's so flexible it looks like a different recipe! lol!

  3. Oh girl, I loves me some turnips! You say turnips and I am there. Will definately give this one a try.