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
Recipe by Kitoula's Greek Food Journal at