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CHEFS Alderwood Smoked Sea Salt, Coarse Finishing Salt, 4.4-ounce
CHEFS Himalayan Pink Salt, 5.4-ounces
CHEFS Seasoned Salt, 3.65-ounce
CHEFS English Flake Sea Salt, Finishing Salt, 2.3-ounce
Extravagonzo Infused Olive Oil
EVO Oil Trigger Spray Bottle for Olive and Cooking Oil, 18-ounce
Melina's Green Gold Greek Extra Virgin Olive Oil, 16.9-ounce
Melina's Extra Virgin Olive Oil & Balsamic Vinegar Set, 2-pieces
Preheat oven to 375 degrees F.Season the chicken generously with salt and pepper to taste. Drizzle generously with olive oil. Scatter the herbs over the chicken and use your hands to rub them all over the bird.Using butcher's twine, truss the chicken and tuck the wings under the body.Stuff the pear, lemon wedges, and garlic cloves into the cavity of the chicken. Place chicken into roasting pan. Scatter any of the remaining lemon and garlic over the top and press into the chicken so they don't fall off during the cooking process.Bake 25-35 minutes, or until a probe thermometer reads 165 degrees F in the thickest part of the thigh away from the bone. Remove butcher's twine before serving.
CHEFS Reversible Carving Board
Berard Olive Wood Twine Holder and Cutter
Rosle Digital Roasting Thermometer
Trudeau Stress Less Easy Grind Salt & Pepper Mill
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