- 4 Fresh Boneless Skinless Chicken Thighs
- 2 pears, cored and thinly sliced
- 1/2 cup red onion, thinly sliced
- 3 teaspoons olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegarCooking Instructions
1. Preheat oven to 450°F. Place pear and onion slices in a single
layer in 13 x 9-inch baking dish. Combine oil, thyme, salt and
pepper in a shallow bowl. Spoon half of mixture over pears and
onions. Cover dish tightly with foil; bake 10 minutes.
2. Meanwhile, place chicken in remaining oil mixture, turning to
coat on all sides.
3. Uncover pear and onion slices; arrange chicken on top and
drizzle with vinegar. Discard remaining oil mixture used to coat
chicken. Bake uncovered 20 minutes more or until chicken is
done (internal temp 170°F
