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


  1. Preheat oven to 375º.

  2. 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.

  3. 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.

  4. Tuck the wings and tie the legs at the ends. Put the chicken into a roasting pan and roast 20 minutes.

  5. Toss the pears, red onions and halved lemon in 2 tablespoons olive oil, season with ½ teaspoon salt and add to the roasting pan.

  6. 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.

  7. 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.