Christopher Walken Chicken with Pears Recipe (Vertical Roast)

I didn’t think Christopher Walken could be any cooler and then I came across this video, http://www.youtube.com/watch?v=43VjLCRqKNk. No biggy, he’s just roasting a chicken but there’s just something about him, and this video made me want to try vertically roasting a chicken.  This method allows the chicken skin to be crispy all around, while the meat is tender and juicy.  If you don’t want to buy a vertical roaster, you can use a bundt cake pan or a 1/2 empty beer can.

Tools

Vertical roaster, or 1/2 empty beer can, or bundt cake pan.

Roasting pan

Ingredients

Whole chicken

About 2 tbsp. quality butter, preferably organic or grass-fed, salted and room temperature

A few sprigs of fresh rosemary or fresh thyme

Salt and pepper for seasoning

3-5 pears

1/2 a lemon

Carrots and beets or other vegetables for roasting, sliced thick or quartered

1 tbsp. melted coconut oil

Instructions

*Pre-heat oven to 450° (you will be placing chicken on the lowest rack).

*Rinse chicken and pat dry inside and out with paper towels.

*Season cavity with salt and pepper.

*Slide pieces of butter under the chicken skin as well as sprigs of fresh thyme or rosemary (see picture below, I admit to using more butter than needed).

*Rub skin with butter, all over!

*Place chicken onto the vertical roaster and onto disposable dish. Place dish within roasting pan.

*Place 1/2 lemon inside the disposable dish.

*Slice a piece off the bottom of each pear, keep both the slice and whole pear together and place the pears around the chicken.

*Toss vegetables in coconut oil, option to season with dried herbs of your choice or salt and pepper. Place vegetable around the large roasting pan.

* Place the chicken and vegetable on the lowest rack, breast side facing oven door.  You’ll roast the chicken for about  15  minutes at 450° then lower the temperature to 400° for about  an hour or until a thermometer inserted into the thickest part of the thigh reaches 155° and juices run clear. Baste the chicken 2-3 times within the hour with the juices collecting in the dish, the lemon adds more flavour. Remove from oven and allow to sit for about 10 minutes before carving. Toss the vegetables within the pan after about 25 minutes, you may have to remove them within the hour.

Gravy/Sauce option: Once the chicken is cooked, you can also dispose of the lemon and place the remaining juices that have collected into a sauce pan and reduce for about 10 minutes, then pour onto the chicken pieces/slices.

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