Roasted Chicken with Pears, Onions, & Herbs
A fresh and lovely variation of a favorite recipe
1 SVO Farmer Focus Whole Young Chicken, 3-1/2 – 4 lbs
3 tablespoons extra virgin olive oil
1 teaspoon salt
2 – 3 rosemary sprigs
2 Bosc pears, halved
1 large red onion, cut into wedges
1 lemon, halved
Preheat oven to 375º.
Slide your fingers under the skin of the chicken breast and into the thighs. Prick the fat on the breast and thighs with a skewer a few times.
Rub 1 tablespoon olive oil all over the chicken, sprinkle with 1/2 teaspoon salt, sprinkle the cavity with salt and add the rosemary sprigs.
Tuck the wings and tie the legs at the ends. Put the chicken into a roasting pan and roast 20 minutes.
Toss the pears, red onions and halved lemon in 2 tablespoons olive oil, season with ½ teaspoon salt and add to the roasting pan.
Lower the oven to 350º and continue roasting about 40 minutes, basting a few times, until the meat between the thighs and breast is 165º.
Remove chicken to a serving platter and let it rest 10 minutes. Remove the pears, onions and lemon from the pan and arrange them around the chicken.