ROAST CHICKEN WITH PEARS

Steps:

• Preheat oven to 425 Wash and pat dry chicken. Peel and core pears and cut into 1/2 inch slices lengthwise. Slice onions and combine with pears in a medium bowl. Cut each clove of garlic in 1/2 and add to bowl. Add 1 tsp of salt and pepper, 1 tbsp herbs de provence, lemon juice and about 2 tbsp olive oil and toss until all ingredients are combined. Stuff chicken with mixture, about 2 cups. Quarter potatoes and add to the rest of the pear and onion mixture and toss to coat potatoes in the oil. Add vegetables to bottom of small roasting pan and set chicken on top. Drizzle chicken with about 1 tbsp olive oil then sprinkle remainder of salt, pepper, and herbs de provence evenly on chicken. Roast chicken for about 45 minutes covered, then uncover and cook for 30 minutes, until chicken is browned. Transfer chicken and roasted vegetables to serving dish and spoon drippings over chicken.