Roasted Rosemary Chicken With Maple Pears

Preheat the oven to 400°F (200°C).

For easy clean-up, use foil to line a large baking sheet with shallow sides. Lightly oil or spray. Remove skin from chicken only if you wish. Place on foil. In a small bowl, stir Dijon with melted butter and 1 tbsp (15 mL) maple syrup. Measure out the rosemary, then crumble it into the mustard mixture and mix in. (It’s important to stir rosemary into the coating ingredients and not just sprinkle on top of the chicken because it will dry out.) Then spoon on top of the chicken and spread to cover the entire top of the pieces. Generously sprinkle with salt.

Slice pears into quarters and remove the cores. Brush all over with remaining maple syrup and place around the chicken. Sprinkle pears with cinnamon and nutmeg.

Bake in the centre of the preheated oven for 35 to 45 minutes or until chicken feels springy when pressed and an instant read thermometer reaches 165°F (74°C). Check chicken at the half hour mark. If it it seems to be drying out, brush with pan juices. If it is getting too brown, lay a piece of foil loosely over top.