I’d say serves 3-4 – except my friend and I ate it in 1 sitting, so 2 very hungry people
6 chicken drumsticks and/or thighs
1 pear, thinly sliced
2 shallots, finely chopped
1 leek, thinly sliced (the white part only – discard the top green, stringy part)
2 cloves garlic, minced
½ cup orange juice, and perhaps more to coat the bottom of the pan if not enough
¼ cup olive oil
1 tsp salt
¼ tsp freshly ground pepper
Preheat the oven to 400 degrees Fahrenheit.
Wash and pat dry the chicken parts and place in a 9×11″ glass baking dish. Surround the chicken with the pear, shallots, leek and garlic. Pour orange juice and olive oil over it and season with salt and pepper.
After 20 minutes, turn the drumsticks over onto the other side and return to the oven for another 20-25 minutes. Remove from the oven and let stand 10 minutes before serving.
*I recommend the dark meat here because it is more difficult to overcook and it develops this amazing, falling-off-the-bone flavor and texture that is just difficult to get with white meat. I swear, you will wonder why it’s so easy and yet so good.
roast chicken with pears, shallots and leeks originally published on sassyradish.com
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