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Whole Roast Chicken with Pear, Fingerling Potatoes & Herbs

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Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Course: Main Course
Keyword: chicken
Servings: 4 people
Author: Hong Thaimee

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.