This is perfect for a Sunday lunch. It’s easy to make, and everything is conveniently in one tray. Can’t beat that!

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Serves 4

1 large organic chicken

2 tablespoons olive oil

salt & pepper to taste

1 small bunch of fresh thyme

2 pounds fingerling potatoes

3 pears, cut into 4 pieces each

1 head of garlic, broken up

juice of 1 lemon

1⁄4 cup olive oil

  1. Preheat oven to 350F.
  2. Rub the chicken with olive oil and salt and pepper.
  3. Gently lift the skin of the chicken breasts and place a few sprigs of thyme in the cavity.
  4. Place in a large ovenproof dish and bake for about 45 minutes.
  5. Mix fingerling potatoes with pears, garlic, lemon juice, and olive oil, and place around the chicken.
  6. Roast for another 40 to 45 minutes.
  7. Let the chicken cool for about 10 minutes before carving.


Photography by Hector Sanchez

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