Whole Roast Chicken with Pear, Fingerling Potatoes & Herbs
Whole Roast Chicken with Pear, Fingerling Potatoes & Herbs
Ingredients
- 1 whole chicken 3.5–5 lbs, patted dry
- 3 tbsp olive oil plus more as needed
- 4 garlic cloves smashed or grated
- 2 sprigs / 1 tbsp fresh rosemary plus more for roasting
- 2 sprigs / 1 tsp fresh thyme leaves plus more for roasting
- Salt & black pepper to taste
- 1 large pear quartered (or 2 small pears)
- 1.5 lbs fingerling potatoes halved lengthwise
- 1 lemon halved (for the cavity)
- Optional: 1 tbsp balsamic vinegar to finish
- Optional: Thaimee Sweet Chili Sauce for serving
Instructions
Make the olive oil–herb marinade
- In a mortar mix olive oil, garlic, chopped rosemary, thyme, a pinch salt and black pepper.
- Rub most of this marinade all over the chicken and save a spoonful or two for the vegetables.
Season the chicken
- Pat the chicken very dry. Rub the inside and the outside generously with salt and black pepper.
- Stuff the lemon halves, rosemary, 1–2 smashed garlic cloves and thyme sprigs inside the cavity.
Prepare the potatoes & pears
- In a large bowl, combine fingerling potatoes and quartered pears. Toss with the reserved marinade, plus a little extra olive oil, salt, and pepper.
- Sensory moment: Rub a rosemary sprig between your hands to release the natural oils, then add it to the mix. Toss again.
- Spread everything into your roasting pan and nestle the chicken on top or in the center.
Roast the chicken at 400°F from start to finish
- 3.5–4 lb chicken → ~60 minutes OR 4.5–5 lb chicken → ~70–75 minutes
- The chicken is ready when the thigh reaches 165°F (74°C) and juices run clear.
Rest & serve
- Let the chicken rest 10–15 minutes before carving.
- Spoon the roasted pears, potatoes, and pan juices over the chicken. Finish with fresh herbs and a drizzle of olive oil.
Video
Notes
- Quartered pears hold their shape and roast beautifully with the potatoes.
- No trussing needed: leaving the legs untied helps everything cook more evenly. Just tuck the wing tips.
- Works with apples or plums when pears aren’t in season.
- Serve with a salad, sautéed greens, or Thaimee Sweet Chili Sauce on the side for a sweet-spicy contrast.
