Crispy Maple-Balsamic Glazed Chicken with Roasted Pears and Thyme

Preheat your oven to 400°F (200°C) to prepare for baking the chicken. In a small bowl, whisk together 1/4 cup of balsamic vinegar, 1/4 cup of pure maple syrup, 1 tablespoon of Dijon mustard, and 1 teaspoon of garlic powder to create the glaze.

Season 4 bone-in, skin-on chicken thighs with salt and pepper on both sides for enhanced flavor. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs over and pour the maple-balsamic glaze over the top, ensuring they are well coated.

Cut 2 ripe pears into wedges and arrange them around the chicken in the skillet. Sprinkle 1 tablespoon of fresh thyme leaves over the chicken and pears for added aroma and flavor.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the pears are tender.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Serve the chicken thighs with the roasted pears and drizzle any remaining glaze from the skillet over the top for an extra burst of flavor.