This turned out really well and, for once, I did not vary too much from the inspiration recipe below. I find American recipes too sweet so halved the honey, and I added Brussels sprouts to the sheet pan as part of the dish.
I served this with yellow rice, but plain couscous made with chicken broth instead of water would be a good choice as well.
This is a recipe for two servings, rather than my usual one.
2 skin-on, bone-in chicken breasts
1 pear, cored, halved and each half sliced into three pieces lengthwise
12 Brussels sprouts, ends removed and outside leaves trimmed
1 Tbsp white miso
2 tsps olive or vegetable oil
2 tsps honey
1 Tbsp unseasoned rice vinegar
1 tsp fresh ginger, grated
1 tsp fish sauce
Preheat the oven to 400.
Place the chicken, pears and Brussels sprouts on a foil lined baking tray.
Whisk remaining ingredients except for the fish sauce in a bowl and drizzle the mixture over the chicken, pear slices and Brussels sprouts.
Bake for fifteen minutes. Stir the Brussels sprouts and the pears to bring the bottom layer to the top and then bake for an additional twenty minutes. If the pears start to over-caramelize and burn remove them and set aside until needed.
Remove from the oven. Place one chicken breast and three slices of pear on each of two dinner plates.
Drizzle the Brussels sprouts on the baking tin with the fish sauce and toss to distribute. Place half on each of the plates.
Under 40 minutes to make (thirty of which is hands-off oven time.)
Inspiration recipe, here.