Herb Roasted Chicken with Shallots, Pears, and Walnuts
You will need:
1 (4-pound) whole roasting chicken
3 garlic cloves, peeled and crushed
2 rosemary sprigs
2 thyme sprigs
1 lemon (halved)
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 white wine
1/2 cup water
1/4 cup walnut halves
2 tablespoons sherry vinegar
2 tablespoons honey
1 garlic clove, minced
2 teaspoons walnut oil
To begin, preheat your oven to 425 degrees. Then, rinse and dry your chicken, and place in a large roasting pan. You will need room for your pears and shallots around the chicken.
You will want to stuff the chicken with your halved emon (squeeze it in the cavity first), a sprig of thyme, a sprig of rosemary, and a garlic clove. Salt and pepper the cavity, as well.
For your rub, chop the remaining two cloves of garlic, add the leaves from the second thyme sprig, and then add the rest of the rosemary (chopped). Mix it in with some salt and pepper and the olive oil. You could also add the zest of your lemon, though I just thought of that now.
You are going to rub this all over under the skin of the chicken. Like this.
Salt and pepper the outside of the chicken, and place breast side up in pan. Add pear slices and shallots around the chicken. Place the roaster in your preheated oven.
Cook for twenty-five minutes; remove from oven, and add wine and 1/2 cup water to pan. Baste chicken, and return to oven for an additional 30 minutes.
After 20 minutes, stir pears and shallots, and baste the chicken once again. Add walnuts, and return to oven for 10 minutes.
Remove from oven; insert thermometer, and check to be sure the thigh meat has reached 165 degrees. If so, transfer chicken to cutting board and cover loosely with foil. Transfer pears and shallots to a serving dish. Cover with foil.
Depending on your roaster, you can either make the sauce in your roaster, or you may need to transfer them to a saucepan. Remove layer of grease from top; turn to medium high heat, and reduce sauce to about 1 cup. Reduce heat and add sherry vinegar and honey. Remove from heat, and stir in walnut oil. Serve over chicken. Enjoy!