Community recipe
Roasted Chicken with Pears, Carrots & Mustard Pan Sauce
Juicy roasted chicken thighs share the pan with sweet pears and tender carrots, then get a quick, tangy mustard sauce. Serve it over fluffy pearl couscous for an easy, cozy dinner with just enough sweetness to make it feel special.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lb carrot, rinsed, dried, peeled if needed, and cut into diagonal pieces
- 2 pears, rinsed, dried, halved, cored, and cut into wedges
- 1 tbsp olive oil
- 1 tsp fresh thyme leaf, stripped from the stems
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1.5 lb boneless, skinless chicken thighs, patted dry
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1.75 cup waters
- 0.25 tsp kosher salt
- 1.5 cup pearl couscous
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 tbsp butter
- 0.75 cup low-sodium chicken broth
- 1 tbsp dijon mustard
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp fresh parsleies, chopped
Make it
Instructions
- 01
Heat the oven and set up
Place a rack in the center of the oven and heat it to 425°F (220°C). Line a rimmed sheet pan with foil or parchment, and set out a medium saucepan with a lid for the couscous. Set a small skillet near the stove for the pan sauce. | Why: Getting the oven hot first helps the fruit and vegetables brown instead of steam.
- 02
Prepare and start roasting the carrots and pears
Rinse and dry 1 lb carrots and 2 pears. Peel the carrots if their skins are tough, trim the ends, and cut them into ½-inch-thick diagonal pieces. Halve and core the pears, then cut each half into 4 wedges. Toss both on the lined pan with 1 tbsp olive oil, 1 tsp fresh thyme leaves, ½ tsp kosher salt, and ¼ tsp black pepper. Spread in a single layer and roast for 10 minutes, until the carrots begin to soften and the pears look glossy. | Why: Giving the denser carrots a head start helps everything finish roasting together.
- 03
Season and roast the chicken
While the produce gets its head start, pat 1½ lb boneless, skinless chicken thighs dry with paper towels. Season all over with ½ tsp kosher salt and ¼ tsp black pepper. Move the carrots and pears toward the edges of the pan and arrange the chicken in the open center, leaving space between pieces. Roast for 18–22 minutes, until the thickest part of each thigh reaches 165°F (74°C) and the carrots are fork-tender with browned edges. Transfer the chicken to a plate and let it rest for 5 minutes; leave the produce on the pan. | Why: Drying the chicken encourages browning, and resting keeps its juices in the meat.
- 04
Cook the pearl couscous
As the chicken roasts, bring 1¾ cups water and ¼ tsp kosher salt to a boil in the covered saucepan. Stir in 1½ cups pearl couscous, lower the heat to a gentle simmer, cover, and cook for 8–10 minutes, stirring once halfway through, until tender but still pleasantly springy. Turn off the heat, stir in 1 tbsp butter, cover, and let stand for 2 minutes. Fluff with a fork. | Why: A short covered rest lets the couscous finish absorbing liquid and keeps the grains tender.
- 05
Make the mustard pan sauce
While the chicken rests, finely chop 1 small shallot. Melt 1 tbsp butter in the small skillet over medium heat. Add the shallot and cook for 2–3 minutes, stirring, until soft and fragrant but not browned. Pour in ¾ cup low-sodium chicken broth and simmer for 2 minutes, scraping up any browned bits if available. Whisk in 1 tbsp Dijon mustard and 1 tbsp lemon juice; simmer for 1–2 minutes until glossy and lightly thickened. Taste and adjust the seasoning only if needed. | Why: The sharp mustard and lemon balance the sweetness of the roasted pears.
- 06
Finish and serve
Chop 2 tbsp fresh parsley. Spoon the couscous onto plates and top with the roasted carrots and pears. Slice the rested chicken if desired and arrange it over the couscous. Spoon the warm mustard sauce over the chicken, finish with the parsley, and serve right away. | Why: Serving the sauce warm lets it coat the chicken while the fresh parsley brightens each bite.
