Miso-Ginger Roasted Chicken and Pears 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Mar 14, 2019

Here, bone-in chicken breast and wedges of fresh pears are slathered with a sweet-savory miso mixture that’s brightened with fresh ginger. Fresh scallions top it off for a delightful meal that is easy to pull off and full of unexpected flavor.

The baking sheet is fairly easy to clean up, after a quick soak.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 tablespoons mild miso paste (white or yellow)
  • 1 tablespoon canola oil or other neutral-tasting oil
  • 1 tablespoon honey
  • 1 tablespoon unseasoned rice vinegar
  • One 2-inch piece peeled fresh ginger root, minced (1 tablespoon)
  • 3 firm ripe pears, each peeled, cored and cut into eighths
  • 4 bone-in, skin-on chicken breast halves (about 12 ounces each)
  • 2 scallions, thinly sliced (white and green parts), for garnish


Preheat the oven to 425 degrees.

Whisk together the miso, oil, honey, vinegar and ginger in a medium bowl. Toss the pears with 1 tablespoon of that miso mixture in a separate bowl, then transfer the coated fruit to a rimmed baking sheet.

Rub the remaining miso mixture all over the chicken and under its skin, then arrange the chicken on the baking sheet next to the pears.

Roast (middle rack) for 15 minutes, then stir the pears, turning them so they cook evenly. Continue to roast for another 15 minutes, until the chicken is browned and cooked through (to an internal temperature of 165 degrees) and the pears have softened and caramelized. If the pears are done before the chicken, remove them from the pan, cover them so they stay warm and return the chicken to the oven.

Serve the chicken (with or without the skin) and pears, sprinkled with the scallions.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Raven Christmas.

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