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Chicken (Whole Roasted ) with Pear, Shallots, and Thyme
Nb persons: 4
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| Whole Roasted Chicken with Pear, Shallots, and Thyme Adding pears to a traditional roast chicken gives it moisture and a slight sweetness. Ingredients | |
| 1 | whole chicken, (about 3 1/2 pounds), rinsed and patted dry inside and out (neck, liver, and giblets discarded) |
| Coarse salt | |
| ground pepper | |
| 1 tablespoon | fresh thyme leaves, plus 10 fresh thyme sprigs |
| 3 | garlic cloves, unpeeled |
| 1/2 | lemon, halved |
| 8 | shallots, peeled and halved lengthwise |
3 Anjou pears, halved, cored, and halved again
Directions
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 tips underneath.
Roast chicken for 15 minutes. Remove from oven, baste with pan juices;
add shallots, pears, and remaining thyme sprigs to pan. Return to oven
and continue to roast, until thermometer inserted in the thick part of
the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour,
basting and tossing pears and shallots once. Transfer to a serving
platter and let rest 10 minutes before serving.
First published
Source Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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