Ingredients
4 large chicken legs
2 large chicken-breast halves with wings
1 tbsp. minced fresh rosemary
1 1/2 tsp. salt
1/2 tsp. Pepper
3 large pears
1/4 c. reduced-calorie butter-flavor pancake syrup
Boston lettuce leaves
rosemary sprigs for garnish
Preparation
Step 1Preheat oven to 425 degrees F. Remove skin and fat from chicken pieces except the skin on wings. Tuck wings under chicken breasts. With hand, rub chicken pieces with rosemary, salt, and pepper.Step 2Cut each pear from stem end down into halves. Arrange chicken and pears in 17" by 11 1/2" roasting pan. Bake chicken and pears 25 minutes. Brush pancake syrup on chicken and pears; bake 20 to 25 minutes longer, occasionally brushing chicken and pears with pan drippings.Step 3To serve, line 6 dinner plates with Boston lettuce leaves; top each with a piece of chicken and a pear half. To drippings in roasting pan, add 1/2 cup hot water, stirring to loosen any brown bits from pan. Skim and discard fat. Spoon drippings over chicken and pears. Garnish with fresh rosemary sprigs.
