Whole Roasted Chicken with Pear, Shallots, and Thyme


  • 3 Anjou pears, halved, cored, and halved again
  • 8 shallots, peeled and halved lengthwise
  • ½ lemon, halved
  • 3 garlic cloves, unpeeled
  • 1 tablespoon fresh thyme leaves, plus 10 fresh thyme sprigs
  • Coarse salt and ground pepper

1. Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing...

View full recipe at SpringPad


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