Roast Chicken with Pears, Shallots, and Walnuts

Roast Chicken with Pears, Shallots, and Walnuts
Photo by Randy Mayor

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
  • + 20 more ingredients
    • 2 teaspoons toasted walnut oil
    • 1 lemon, quartered
    • 1 garlic clove, minced
    • 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
    • 2 teaspoons toasted walnut oil
    • 1 lemon, quartered
    • 1 garlic clove, minced
    • 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. 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,...

View full recipe at My Recipes

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