Roasted Chicken with Paprika Butter, Pear, and Crispy Thyme

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a small bowl, mix the unsalted butter with the garlic, smoked paprika, Dijon mustard, 2 teaspoons of the fresh thyme leaves, honey, apple cider vinegar, 1 teaspoon of the salt, and the black pepper until a smooth paste forms.

3. 3

   Place the chicken thighs in a large bowl. Add 1 tablespoon of olive oil and one-third of the paprika butter. Rub the chicken well all over and under the skin where possible.

4. 4

   In a large baking dish, toss the pear wedges and red onion with the remaining tablespoon of olive oil, the rest of the salt, and the remaining thyme leaves and sprigs. Spread everything in a single layer.

5. 5

   Arrange the chicken thighs over the pear and red onion, skin side up. Dot the top with small pieces of the remaining paprika butter.

6. 6

   Roast for 25 minutes at 220 °C / 425 °F.

7. 7

   Remove the dish from the oven, pour the chicken broth around the chicken without soaking the skin too much, and gently turn the pear and onion so they coat in the pan juices.

8. 8

   Return to the oven for 12 to 15 minutes more, or until the chicken is deeply golden and cooked through. For extra color, broil for 2 to 3 minutes, watching closely, at 230 °C / 450 °F.

9. 9

   Let the chicken rest for 5 minutes out of the oven. Serve the thighs with the roasted pear, red onion, and spoon the pan sauce over the top.