Adapted from How to Cook Everything by Mark Bittman

Total time: about 1 hour, mostly unattended

Shopping List

• 2 ripe pears
• 1 bag mesclun greens (preferably organic)
• 1 shallot
• 1 bunch fresh oregano, rosemary, thyme, or sage
• 1 cup walnut halves
• 1/4 lb. gorgonzola, roquefort, or any good blue cheese
• 1 whole (3 – 4 lb.) chicken (preferably organic)
• 1 loaf crusty, whole-grain bread

Pantry Items

• Black pepper
• Dijon mustard
• Extra-virgin olive oil
• Sea salt
• Sherry vinegar

Tools

• Bread knife
• Chef’s knife
• Instant read thermometer
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Roasting pan
• Roasting rack
• Small saucepan
• Spatula
• Vegetable Peeler
• Whisk

Suggestions

• Wine:  Beaujolais
• Dessert:  Peach-Brandy Cobbler (How to Cook Everything Vegetarian p. 877)

Game Plan:

• When you walk in the door
  • Don’t put the chicken in the refrigerator
  • Preheat the oven to 500F (yes, it needs to be hot!)
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine– if it’s a warm day, refrigerate it.
• Prep
  • Trim as much fat as you can from the chicken. Take out the giblets.
  • Rinse it inside and out, pat it dry. Put the giblets back in.
  • Place the chicken in the roasting pan, breast side down. The MINUTE the oven hits 500F, put the chicken in.
  • Strip ½ cup leaves from the herbs.
  • Put 3 tbsps. olive oil into a small bowl.
  • Peel, core, and slice the pears, lengthwise.
  • Peel and mince the shallot.
  • Put the greens in your salad bowl.
• Start Cooking
  • If you haven’t yet, put the chicken in the oven.
  • Mince the herbs and whisk them into the 3 tbsps. olive oil. Add a big pinch salt, and some black pepper and whisk.
  • Put the walnut halves into the dry nonstick fry pan over medium heat. Toast them, shaking the pan frequently, until they are golden and begin to smell toasty. This will take about 5 minutes.
  • Remove the walnuts from the heat and turn them onto a work surface, or into a bowl so they stop toasting.
  • Make the vinaigrette. Put 1 tbsp. vinegar into a medium bowl, and whisk in 1 tsp. mustard.
  • Whisk in a big pinch salt, and some pepper, then slowly whisk in 1/4 cup oil.
  • Whisk in the minced shallot. Taste, and adjust the seasoning.
  • Add the pears to the vinaigrette, toss carefully, and reserve.
  • Coarsely chop the walnuts.
  • Check the chicken. If it has been roasting for 20 minutes, remove it from the oven, spoon some of the olive oil and herb mixture over it, and turn it over, breast side up.
  • Spoon more oil and herb mixture over it, return to the oven and roast for another 7 – 8 minutes.
  • The skin on the breast should be turning brown; if it isn’t, roast a bit longer, then turn down the heat to 325F.
  • Baste the bird again.
  • Forget about the chicken for 20 minutes. Set the table, have a glass of wine.
  • After 20 minutes, insert an instant-read thermometer into the chicken – it should read 160 – 165 F.
  • If it does, remove the chicken from the oven, and tip the pan to let any juices run from the chicken cavity into the pan. If the juices are pink, return the chicken to the oven for another 5 minutes.
  • If the juices are golden, transfer the bird to a platter.
  • Pour the pan juices into a large measuring cup, and pour off or spoon away as much fat as you can.
  • Put the remaining juices into the small saucepan over low heat and heat them.
  • Carve the bird (unless you want to do this at the table, but it can be messy).
  • Arrange the pieces of chicken on a platter. Garnish with some herbs.
  • Add the greens to the pears and toss carefully, but thoroughly.
  • Crumble the Gorgonzola over the top of the salad, and scatter the walnuts over it too.
  • Take everything to the table. Your easy, elegant dinner is ready!

Thanks Mark, this looks delicious, let’s eat!