Roasted Chicken and Pears

If you have more than a dozen pear trees (I do), you need to get serious about preserving them, eating them, and/or shoveling their rotting carcasses into the dumpster. I am choosing to eat some of them like this:

Roasted Chicken and Pears
2 lbs boneless, skinless chicken breast
4 tsp olive oil
2 pears, cored
1 T honey
4 stalks celery, thinly sliced
2 oz (3/4 cup) crumbled blue cheese
1 T champagne vinegar
6 oz baby spinach

Preheat oven to 450. Place chicken on one side of an 18"x12" jelly-roll pan; pat dry. Brush with 2 tsp of olive oil and sprinkle with 1/4 tsp salt. Roast chicken 10 minutes.

Meanwhile, thinly slice pears lengthwise. In a large bowl toss pears, honey, remaining 2 tsp oil, and 1/4 tsp pepper until evenly coated. When chicken has roasted 10 minutes, add pears to other side of pan. Roast an additional 15 minutes or until juices run clear when chicken is pierced with a knife.

While chicken and pears are roasting, combine celery, blue cheese, vinegar, and 1/8 tsp pepper.

Divide spinach among 4 plates; place chicken on top, along with pears and any pan juices. Top with celery mixture.