2Bartlett or Anjou pears, peeled and cut into small pieces
2Golden Delicious apples, peeled and cut into small pieces
3piece of ginger
2tbspdry white wine
1
Preheat oven to 375°F.
2
Rinse chicken under cold water; pat dry. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place carrot, onion and garlic in cavity.
3
Tie ends of legs together with string and tuck wings underneath. Place chicken on a rack in a roasting pan. Rub cut sides of orange halves over the chicken.
Remove from oven and season chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Drain off all the pan drippings. Cover and keep warm.
6
Increase oven temperature to 475°F.
7
Spread plums, peaches, pears and apples around the chicken in the pan. Bake at 475 °F for 30 Minutes or until very tender, stirring occasionally. Baste with white wine and bake for an additional 5 minutes.
8
Serve fruit with the chicken.
You can prepare this dish 1 to 2 days ahead and refrigerate, storing fruit in a separate container.
2Bartlett or Anjou pears, peeled and cut into small pieces
2Golden Delicious apples, peeled and cut into small pieces
3piece of ginger
2tbspdry white wine
Directions
1
Preheat oven to 375°F.
2
Rinse chicken under cold water; pat dry. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place carrot, onion and garlic in cavity.
3
Tie ends of legs together with string and tuck wings underneath. Place chicken on a rack in a roasting pan. Rub cut sides of orange halves over the chicken.
Remove from oven and season chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Drain off all the pan drippings. Cover and keep warm.
6
Increase oven temperature to 475°F.
7
Spread plums, peaches, pears and apples around the chicken in the pan. Bake at 475 °F for 30 Minutes or until very tender, stirring occasionally. Baste with white wine and bake for an additional 5 minutes.
8
Serve fruit with the chicken.
You can prepare this dish 1 to 2 days ahead and refrigerate, storing fruit in a separate container.
