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Prep
Difficulty
Easy
Time
Estimate
1 hour
While the chicken gets started in the oven prepare the beets, then the pears, then the dressing and the rest of the salad. A loaf of whole-grain French bread would be nice to soak up the juices from the chicken and the salad, but is hardly necessary.
With the bones intact and the skin on, your meat is destined to be more moist and flavorful than its skinless counterparts. Chicken breasts or thighs are easy to toss in the oven and they roast faster than a whole chicken. Also, if you only want a couple of servings for dinner this is the best option to avoid too much leftover chicken.
If you do not like the skin, remove it after you have cooked it. The skin will not add fat to the bird, but rather keeps it moist— which is critical for taste & enjoyment.
Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.
