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Roasted Half Chicken with Pear & Thyme

Roasted Half Chicken with Pear & Thyme

plus Mashed Potatoes & Asparagus
4.0(126)51 Reviews
Recipe Development Team
Recipe Development TeamUpdated on February 24, 2026
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Calories
1200 kcal
Protein
64g protein
Difficulty
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1.5 tablespoon

Sour Cream

(Contains: Milk)

ounce

Green Beans

12 ounce

Potatoes

1 unit

Onion

6 ounce

Asparagus

1 unit

Chicken Stock Concentrate

1 unit

Pear

1 teaspoon

Dried Thyme

1 unit

Half Chicken

1 teaspoon

Dijon Mustard

1 teaspoon

Garlic Powder

Not included in your delivery

1 tablespoon (tbsp)

Cooking Oil

¼ teaspoon (tsp)

Sugar

2 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories1200 kcal
Fat80 g
Saturated Fat28 g
Carbohydrate56 g
Sugar16 g
Dietary Fiber7 g
Protein64 g
Cholesterol235 mg
Sodium520 mg
Potassium1040 mg
Calcium80 mg
Iron4.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Small Bowl
Baking Sheet
Paper Towel
Medium Pot
Potato Masher
Large Pan
Medium Bowl
Strainer

Cooking Steps

Start Prep
1
  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

  • Halve, peel, and dice onion into 1-inch pieces. Halve, core, and dice pear into 1-inch pieces.

  • In a small bowl, combine garlic powder, half the thyme (you'll use the rest in the next step), 2 tsp salt (4 tsp for 4), and pepper.

Season Chicken, Onion & Pear
2
  • Toss onion and pear on a baking sheet with a drizzle of oil, remaining thyme, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Arrange in middle of sheet in a single layer. (For 4, arrange across entire sheet.)

  • Pat chicken* dry with paper towels; rub all over with a drizzle of oil. (See a feather? Grip the end using a paper towel and pull!) Season all over with thyme mixture. Place chicken, skin side up, on top of onion and pear. (For 4, add chicken to a second baking sheet.)

Roast Chicken, Onion & Pear
3
  • Roast chicken, onion, and pear on top rack until chicken is browned and cooked through and onion and pear are tender, 35-45 minutes. (For 4 servings, roast chicken on top rack and onion and pear on middle rack.) TIP: If chicken skin begins to brown too quickly, loosely cover with foil.

  • Once chicken is done, transfer to a plate to rest. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!

Finish Prep & Mash Potatoes
4
  • While chicken, onion, and pear roast, dice potatoes into ½-inch pieces (peel if desired). Trim green beans if necessary.

  • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.

  • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.

Cook Green Beans
5
  • While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until coated in oil, 30 seconds.

  • Carefully add ¼ cup plain water (½ cup for 4 servings) and cover with a lid. Cook, shaking pan occasionally, until green beans begin to soften and turn bright green in color and liquid has evaporated, 1-2 minutes.

  • Turn off heat. Taste and season with salt and pepper. Transfer green beans to a medium bowl.

Make Sauce
6
  • Once onion and pear are cooked, carefully transfer to pan used for green beans.

  • To pan with onion and pear, add cup plain water, stock concentrate, half the mustard, and 1 TBSP butter (½ cup plain water, all the mustard, and 2 TBSP butter for 4 servings). Cook over medium-high heat, stirring constantly, until sauce is glossy and thick, 1-3 minutes (if any resting juices from chicken have accumulated on plate, add to sauce for extra flavor!).

Serve
7
  • Transfer mashed potatoes, chicken, and green beans to a large serving plate or platter. Top chicken with sauce and serve.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the pear and onion combo, finding it surprisingly delicious with the chicken. Some found the thyme seasoning just right, while others thought it was overwhelming.
  • Ease of prep: Several noted it was time-consuming to prepare, with some finding the instructions unclear, especially for the pear-onion sauce.
  • Suggestions: Consider cutting the chicken into pieces before cooking for easier serving. Reduce salt in the rub; many found it too salty as written.
  • Portions: Some felt the half chicken was too small for two people, while others found it perfect with the sides.
  • Sauce: The pear-onion sauce was a hit for many, though some preferred it chunky rather than smooth as pictured.
AI-generated from customer reviews

Reviews from our home cooks

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Nicollette MooreCooked for 2 people
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Jamie SypniewskiCooked for 2 people
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Olivia KolibasCooked for 4 people
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Susan ZarboCooked for 2 people
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Henry SternCooked for 2 people
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Patricia ScogginsCooked for 2 people
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Gretchen HeilCooked for 2 people
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Star TorresCooked for 2 people
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