Roast Chicken with Pears, Shallots, and Walnuts

Ingredients

• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon salt, divided
• 3 tablespoons Champagne vinegar
• 2 tablespoons honey
• ½ cup fat-free, less-sodium chicken broth
• ½ cup water
• + 10 more ingredients
• • 2 teaspoons toasted walnut oil
  • 1 (4-pound) whole roasting chicken
  • 1 teaspoon olive oil
  • ¼ cup walnut halves
  • 6 shallots, peeled and quartered
  • 3 firm pears, peeled, cored, and each cut into 8 wedges
  • 2 garlic cloves, peeled and crushed
  • 2 fresh rosemary sprigs
  • 1 lemon, quartered
  • 1 garlic clove, minced

1. Preheat oven to 425°. 2. Remove and discard giblets and neck from chicken. Place 2 crushed garlic cloves, rosemary sprigs, and lemon in body cavity. Combine chopped rosemary, 3/4 teaspoon salt, and olive oil. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers,...

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