Catalan Roasted Chicken with Cinnamon Thyme & Pears

Roasted Chicken w Cinnamon Thyme Pears plated with QuinoaWe’re not cooking Greek. This time it’s Spanish. Here’s my recipe for Catalan Roasted Chicken with onions, carrots, cinnamon, thyme, pears, orange juice and zest, raisins and dried cranberries. I adapted this recipe from one in Sur La Table’s** cooking class, “Date Night: Tapas Party. I served it with quinoa. There’s a printable recipe at the end of this post. Be sure to check it for coupons.

1 IngredientsIngredients: Chicken thighs, salt and pepper, olive oil, onion, carrots, cinnamon stick, thyme, chicken stock, garlic, pears, raisins, dried cranberries, orange juice & zest.

2 Searing the chicken

Chicken thighs seared until golden brown in olive oil and a little butter.

3 Chicken in oven dish

Golden brown chicken in ovenproof dish set aside. 1/4 cup of pan liquid reserved.

4 Onions carrots cook until soft

Onions, garlic and carrots cooked until soft.

5 Stock mixture over chicken

Stock added and mixture poured over chicken – ready for the oven.

6 Pears browning cut side down

Pears frying cut side down, until just slightly brown. Combined fruit mixture.

7 raisins cranberries zest juice & reserve liquid

Fruit mixture with juice, zest and reserved pan liquid and browned pears.
I used orange zest strips for a more rustic look or you can zest with a microplane.

8 Baked chicken after 20 minutes

Chicken after 20 minutes in 350° oven

9 Adding fruit to baked chicken

Pears and fruit mixture added

Roasted Chicken w Cinnamon Thyme Pears

Finished after baking another 15 minutes in 350° oven.

Catalan Roasted Chicken with Cinnamon Thyme & Pears
Prep time
Cook time
Total time
This Roasted Chicken with cinnamon, thyme & pears recipe is a Catalan specialty of poultry and fruit, traditionally served with duck.
Recipe type: Savory
Cuisine: Spanish / Catalan
Serves: 4
  • 4 chicken thighs
  • Kosher salt
  • Pepper
  • 4 TBLS olive oil
  • 3 TSP butter
  • 1 medium onion, cut into fine slices
  • 2 mediums carrots, cut into ½ inch long slices or 2 cups mini carrots
  • 1 cinnamon stick
  • 1 TSP thyme
  • 1½ cups of chicken stock
  • 4 whole garlic cloves
  • 2 firm ripe pears, cored and quartered
  • ⅓ cup raisins
  • ⅓ cup dried cranberries
  • 1 TBLS orange zest
  • 4 TBLS orange juice
  1. Season chicken with salt and pepper then set aside
  2. Place large heavy bottom saucepan over medium high heat
  3. Add olive oil to coat bottom of pan
  4. Add 2 TSP butter
  5. Sear chicken until golden brown about 5 minutes per side
  6. Place chicken in ovenproof dish and set aside
  7. Remove drippings/fat/oil from pan and reserve ¼ cup of pan liquid
  8. Set pan liquid aside
  9. Return pan to heat
  10. When pan is hot, add onions, garlic and carrots
  11. Season with salt and pepper
  12. Cook until soft about 5 minutes
  13. Add cinnamon stick, thyme and stock
  14. Increase heat and bring to a boil
  15. Pour the rest of the stock mixture over the chicken in ovenproof dish
  16. Bake covered for approximately 20 minutes
  17. While chicken is baking, combine raisins, dried cranberries, orange zest, juice and reserve liquid and set aside
  18. Add remaining olive oil and butter to pan until it just starts to simmer
  19. Add the pears, cut side down, until they start to brown
  20. Add fruit mixture to chicken
  21. Place browned pears, cut side up around the chicken
  22. Return to oven and bake uncovered until pears are tender, about 15 minutes

** ICYMI I work at Sur La Table Cooking School.

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