Serves: 8
Total Calories: 123
Heat the oven to 400°F. Mix the salt, pepper, and poultry seasoning and sprinkle in the interior cavity of the chicken. Rub the garlic oil all over the outside of the chicken and place the chicken breast-side down on a roasting rack set in a roasting pan. Roast for 1 hour. Place the pears in the bottom of the pan and roast until a thermometer inserted in the thickest part of a thigh registers 165°F, about 1 hour more.
Remove the chicken to a cutting board and surround with the pears. Remove the fat from the drippings. Measure the remaining drippings you should have at least 1 cup. If you don’t, add enough water to make 1 cup. Place the roasting pan over medium heat. Add the cranberry sauce, rosemary, and defatted drippings, and scrape any bits clinging to the bottom of the pan into the sauce.
Carve the chicken and serve with the pears and cranberry gravy.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Roasted Chicken And Pears With Cranberry Gravy recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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