No ImageMaple-Glazed Chicken with Caramelized Onions and Pears

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  1. Mary from NJ

    I made this last night; great flavors on a cold winter night! I did make a few modifications based on personal preferences. Used bone in chicken thighs, three large pears, doubled the amounts for sauce and used 1 tablespoon Dijon mustard and 1 tablespoon stone ground mustard to give it some texture. Before putting it in the oven, I added one cup chicken broth. Baked it at 350 for 45 minutes (convection oven). It came out with a little saucy gravy to it. Served over mashed potatoes with side of peas. Will definitely make this again, easy and delicious!

  2. Arlene B Heed

    450 Degree Oven may be too hot; I made this dish last night and the chicken was a bit dried out. I wonder if it would be better in a 400 degree oven or even 350 degree oven.

  3. Nathaniel

    This turned out pretty good but some of the glaze burned onto my glass baking dish. If my oven is at the temperature specified in the recipe why would this happen?

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  4. Marry

    I haven’t even done the dishes yet but I had to comment that this dinner was so incredibly delicious!! I added sliced Yukon potatoes at the same time as the pears and halved the recipe. Big Thank you for this recipe!

  5. Lisa

    Does the oven temp change if you sub chicken thighs for the breasts?

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