By now, you've probably figured out this next one involves pears, and chicken. Amy Traverso, who's the senior food editor for Yankee Magazine, came by Tonia's Kitchen, with a delicious fall recipe for sheetpan chicken, that involves pears, chicken and blue cheese. Amy told Tonia it's not only a classic marriage of flavors, but also a special treat that goes great with the season.
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
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
