This extravagant roast mega-chicken is overcome with fruit. Canned pear halves are roasted along with the chicken. The gravy is made by deglazing the pan drippings with cranberry sauce and rosemary.
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon dried poultry seasoning
- 1 roasting chicken, about 6 pounds, washed and dried
- 1 tablespoon garlic-flavored oil
- 2 cans (about 15 ounces each) pear halves, drained
- 1 can (about 16 ounces) whole-berry cranberry sauce
- 1 teaspoon dried rosemary, crumbled
Heat the oven to 400F. 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 165F, 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.
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