Roast Chicken with Pears and Carrots

I can’t take credit for coming up with this recipe. I have to give full credit to Linda Spiker over at TheOrganicKitchen.org for this one. But it’s so delicious, I just had to share.

I’ve only made a few (minor) modifications to her recipe. So, whichever way you go, it will turn out great, imho. I like a little more ginger, and I omit the honey (I just like mine a little more savory than sweet, but the honey tastes great as well). I also use bosc pears instead of Forelle pears because they’re my favorite.

Overall, this is a hearty, rustic-feeling dish with a slight sweetness to it. The ginger and pear work great together and they add a little variety to your standard roasted chicken recipe. And with the carrots and shallots all coated in that oil and ginger mix… then add some slowly dripping chicken fat into the mix as it roasts… this dish is a crowd-pleaser for sure. The meat comes out super juicy, and the skin has a texture that’s a little crisp. My mouth is already watering again.

Prep time: 15 min.

Cook time: 1.25 hours

Serves: 4


  • 1 3-4 lb whole chicken
  • 2 bosc pears, halved and cored
  • 1.5 lbs rainbow carrots
  • 3-4 shallots, cut in half
  • 2 in. fresh ginger, grated
  • 4 tbsp. olive oil
  • 2 tbsp. coconut oil
  • Salt and pepper

Carrots pears and shallots


  • Peel and cut the carrots in to 3 in. pieces and place in a large mixing bowl.
  • Peel and cut the shallots in halves or quarters (so you end up with 1×1 in. pieces) and place them in the bowl.
  • Peel the ginger with a spoon and grate into the bowl.
    • Note. Use the edge of a spoon to peel off the skin. It works great and is much safer than using a knife. Also, I use a cheese grater for the ginger, but a microplane will work too.
  • Cut off the ends of the bosc pears and cut them in half length-wise. Core out the seeds and place the cored pears in the bowl.
    • Note. Use a spoon to core out the seeds. It’s much easier and safer than a knife.
    • Note. The original recipe calls for Forelle pears, which you might like better. I just happen to be a fan of bosc pears that also work well with this recipe.
  • Add all 4 tbsp. of olive oil into the bowl and stir everything well, making sure to coat everything with the oil and ginger mixture.

Carrots pears and shallots with ginger

  • Take out the pears and set them aside. They don’t go in the oven just yet.
  • Heat oven to 425°F.
  • Heat 2 tbsp. coconut oil in large, oven-safe skillet on medium-high (number 7 on the dial is perfect for me).
    • Note. Olive oil will work too, I just prefer coconut oil for this recipe.
  • Make sure to bring chicken to room temperature and pat dry. Salt an pepper all sides of the chicken evenly and rub it in a little being carful not to tear the skin.
  • Here’s where you’re going to have to be super vigilant and really pay attention to your next steps:
    1. Once the oven’s hot, sear the chicken lightly on all sides in the hot skillet. You only want the skin to be a light brown because it’ll brown up more in the oven. Here’s what I do:
      1. Get some long, sturdy tongs and grab the chicken through the cavity being carful not to tear the breast skin. Place the chicken breast-side up in the hot pan. Set timer for 2 min.Chicken in hot pan
      2. When the timer goes off, carefully grab the chicken again and rotate it left so one side of the chicken is getting seared. It sometimes helps to prop the chicken on the side of the pan so it doesn’t tip over. Or, you can just hold it in place with the tongs. Set timer for 2 min.Chicken in hot pan
      3. When the timer goes off, rotate again so the chicken is breast-side down.
      4. Set timer for 2 min.
      5. Rotate to the final side.
      6. Set timer for 2 min.
      7. Take chicken out of pan and set aside for a moment. Turn off the burner.
    2. Dump the carrots into the pan making sure to scrape the last drop of that oil and ginger mixture onto the carrots. Make a space for the chicken in the center.
    3. Place the seared chicken breast-side up in the pan, and put the whole pan in the hot oven. Set timer for 30 min.
  • Leave it alone. Don’t baste it. Nothing. Let it roast.
  • After the 30 min. are up, get those pears and nuzzle them along side the chicken. Place everything back in the oven and set your timer for 45 min. Again: no need to baste. The skin will be perfect, and the meat nice and juicy. Don’t worry.
  • After the 45 min. are up, check the temperature of the inner thigh of the chicken. If it’s at a minimum of 165°F, you’re done. If your chicken is being particularly stubborn and not cooking all the way through, you can cut the skin of the thighs so the legs are more spread open. Roast for a few more min. until you hit 165°F.
  • Pull everything out of the oven, and rest the chicken for 10 min., then carve away.

Roasted chicken with carrots pears and shallots

  • Plate the carrots, shallots and pears along side the chicken and serve.

There are a lot of good vids on how to carve a chicken, and here’s one of them:

Previous post

Marinated Chicken Leg with Zucchini Pasta

Next post

Mustard Lime Chicken and Asparagus

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *