The sweetness of German Riesling wine is delicious with roasted chicken and fall fruits. Use any combination of dried fruit you like, and tangy-sweet apple would substitute well for the pears.
Heat oven to 425°F. Mix fennel seed, cinnamon, salt, and pepper in a small bowl. Sprinkle over chicken, rubbing it in with your fingers. Place chicken skin-side up on a parchment or foil-lined rimmed baking sheet. Roast, uncovered, 20 to 25 minutes, or until chicken is no longer pink near bone. Cook to internal temp of 165°F.
Meanwhile, heat butter in large skillet over medium-low heat. Add onions; cook, covered, about 15 minutes or until tender, stirring occasionally. Add honey. Cook and stir over medium-high heat about 5 minutes or until onions are golden.
Stir in pears and dried fruit; cook, covered, 5 minutes. Stir in wine and vinegar. Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced. Season with salt and pepper.
Serve roasted chicken with onion-fruit mixture.
Just BARE® Bone-in Thighs may be substituted for Just BARE® Bone-in Split Breasts.
Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.