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Roasted Skillet Chicken with Honey Ginger Carrots and Pears

A delightful whole chicken roasted with shallots, carrots and pears in a honey ginger glaze. Serve alone or with a side salad or simple rice.

Course Main Course
Cuisine American
Keyword comfort food, easy dinner recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Linda Spiker


  • 5 Tbsp extra virgin olive oil
  • 1- 4 lb chicken
  • 1 1/2 lbs rainbow carrots peeled and cut into 3" pieces. If really thick, cut widthwise too.
  • 4 shallots peeled and cut in half
  • 2 Forelle pears halved and seeded (or 1 of your favorite variety of pear, quartered)
  • 1/2-1" fresh ginger peeled and grated with microplane (use 1/2" for mild, 1" for stronger flavor)
  • 2 Tbsp honey
  • sea salt
  • pepper


  1. If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
  2. Preheat oven to 425 degrees, place rack in lower third of oven.
  3. Wash bird and pat with paper towels to dry.
  4. Sprinkle inside and out with sea salt and freshly ground pepper. Set aside.
  5. In a small bowl, whisk together 4 Tbsp olive oil, honey and fresh ginger. To peel ginger, use the edge of a spoon, grate with microplane.
  6. Place prepared veggies and pears in bowl and gently toss with glaze.
  7. Sprinkle lightly with sea salt and freshly ground pepper. Toss. Set aside.
  8. Place medium size cast iron skillet on med/high heat.
  9. When pan is hot add 2 Tbsp olive (or enough to coat bottom of skillet) and place bird breast side down in pan.
  10. Allow to brown nicely (3-4 minutes) and use tongs to gently turn bird on it's side, being careful not to tear skin. Brown and turn again, and again, until all four sides of bird are golden brown. (total browning time about 15 minutes)
  11. Carefully remove bird from skillet and set on a plate.
  12. Remove the pears from bowl, set aside. Pour glazed vegetables into hot skillet. Toss for a minute. Then place chicken on top of vegetables breast side up and place in oven. Set timer for 30 minutes.
  13. When timer goes off, place pears around chicken and roast another 45 minutes or until an instant read thermometer inserted into thickest part of thigh reads 165 degrees. (Total cooking time usually 1 hour 10 minutes for a 4lb bird)
  14. Remove from oven and allow chicken to 'rest' for 10 minutes before carving.
  15. After carving place chicken, vegetables and pears on platter, pour the drippings from the pan over and prepare for a blissful dining experience!