Roast Chicken With Pears, Shallots, And Walnuts

Name: Roast Chicken With Pears, Shallots, And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) whole roasting chicken; 2 garlic cloves, peeled and crushed; 2 fresh rosemary sprigs; 1 lemon, quartered; 2 teaspoons chopped fresh rosemary; 1 teaspoon salt, divided; 1 teaspoon olive oil; 6 shallots, peeled and quartered; 3 firm pears, peeled, cored, and each cut into 8 wedges; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup walnut halves; 1/2 cup water; 3 tablespoons Champagne vinegar; 2 tablespoons honey; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 2 teaspoons toasted walnut oil

Servings: persons

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

1
Preheat oven to 425u00b0.
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, gently pushing between skin and meat. Rub oil mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken, breast side up, in a roasting pan.
3
Bake at 425u00b0 for 25 minutes. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165u00b0. Let stand 20 minutes.
4
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to pan, and cook over medium heat, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, vinegar, honey, juice, and 1 minced garlic clove; cook until reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in walnut oil.
5
Remove skin from chicken; discard skin. Carve chicken; arrange chicken and pear mixture on a platter. Serve with sauce.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (4-pound) whole roasting chicken, 2 garlic cloves, peeled and crushed, 2 fresh rosemary sprigs, 1 lemon, quartered, and more.

Yes, Roast Chicken With Pears, Shallots, And Walnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!