This roasted chicken with pears and butternut squash is a savory meal with delightful flavors. Seasoned with fresh rosemary, dried oregano, and cinnamon, the juicy chicken roasts to perfection alongside tender squash and sweet pears for delicious pan juices. It's a one-pan meal the whole family will love.
There's nothing quite like the comforting aroma of a roasted chicken with pears filling your kitchen. And like my Whole Roasted Chicken With Brie, this one also comes with finger-licking, olive-oil-based pan juices.
But this time, I'm pairing juicy chicken with the subtle sweetness of pears and the sweet, nutty flavor of butternut squash. This easy-to-make roast chicken recipe also uses fresh rosemary and warming spices, making it perfect for gatherings, holiday dinners, or a relaxed family meal.
Want more ideas like this? Browse my full collection of dinner recipes for more everyday meals.
Why You'll Love This Recipe
- Made in one pan: Everything roasts together in one large cast-iron skillet or baking dish.
- Sweet and savory flavors: Softened pears and butternut squash coated with olive oil add a subtle sweetness that mingles beautifully with seasoned tender chicken.
- Simple warming spices: Fresh rosemary, oregano, onion powder, and a little cinnamon season the chicken without overpowering the pears and squash.
- Feeds the family: This recipe serves six and works just as well for a relaxed family dinner as it does for a holiday meal.
- Gluten-free, dairy-free, Paleo, and Whole30-friendly: The recipe naturally fits all four without needing ingredient swaps.
Ingredients & Notes
- Olive oil: Essential for coating the chicken and vegetables. It adds a lot of flavor and helps achieve that crispy chicken skin.
- Whole chicken: A 4 to 5 pound bird. Choose a high-quality one for the best flavor.
- Ceylon cinnamon powder: Adds a unique, warming depth that pairs wonderfully with the pears and squash.
- Garlic cloves: Roughly chopped and tucked into the cavity for an aromatic, savory base.
- Pears: Sweet but still slightly firm, they provide natural sugars that enhance the dish. I usually use Bosc, but Bartlett works too.
- Butternut squash: Cut into large cubes, it balances out the sweetness of the pears and makes this a complete meal. Any leftovers can go into my Squash Zucchini Soup.
- Other seasonings: Salt, dried oregano, onion powder, and fresh herbs like rosemary sprigs enhance the savory flavors.
How To Make It
Start by arranging a rack in the center of your oven and preheating it to 425°F (220°C).
Step One - Season the Chicken: Coat the bottom of a large cast-iron skillet or roasting pan with a teaspoon of olive oil and a few pinches of salt. Pat the chicken dry inside and out, season it generously with salt and cinnamon, and place it in the pan breast-side up.
Step Two - Fill and Arrange: Place the chopped garlic and two pear halves inside the cavity. Tuck the remaining pears between the wings and legs, and arrange the squash around the chicken. Season the vegetables, drizzle the remaining olive oil generously over everything, and lay the rosemary sprigs on top.
Step Three - Roast and Rest: Roast for 50 to 60 minutes, until the thickest part of the chicken reaches an internal temperature of 165°F (75°C). Let it rest for about 10 minutes before carving, then serve on a large platter with the roasted vegetables and the pan juices.
Top Tips
- Pat the chicken dry: This is crucial for crispy skin. Make sure the inside of the cavity is dry as well.
- Season generously: Rub the chicken thoroughly with the salt and cinnamon powder, and salt inside the cavity too.
- No basting needed: Trust the oven. The olive oil and pears provide enough moisture to keep the chicken juicy.
- Room temperature rest: Sitting out for about 10 minutes before roasting helps the chicken cook evenly.
- Use a cast-iron skillet: Any oven-safe pan or casserole dish works, but cast iron caramelizes everything beautifully and gives you richer pan juices.
- Roast the giblets too: If your chicken came with them, season them with salt and pepper and put them in the skillet alongside the bird. They flavor the pan juices and turn soft and delicate.
Variations & Substitutions
- Sweet potatoes: Swap the butternut squash for sweet potatoes if you want something a little sweeter. Leftover kabocha squash from my One-Pot Kabocha Soup works too.
- Red onions or shallots: Add them sliced or in wedges for a deeper, caramelized flavor, the way I do in my Baked Chicken Drumsticks With Sweet Potatoes.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the oven at medium heat until warmed through, or in the microwave for individual portions. Both the chicken and the roasted vegetables hold their flavor well after reheating.
Recipe FAQs
Yes, but choose sweet ones that are ripe and still slightly firm. I usually reach for Bosc, and Bartlett or Anjou also roast well.
I carefully remove the skillet from the oven and check between the cut leg joints. If you see any pinkish colors, it needs more time. However, when in doubt, use a food thermometer. The internal temperature should read 165°F (75°C) in the thickest part of the chicken, such as the breast or between the thigh and drumstick.
Yes, but use half the amount since dried herbs are more potent.
I haven't tested it, but I imagine so. Try 4 to 6 bone-in, skin-on thighs like the ones in my Spanish Pesto Chicken Thighs. The cooking time will probably drop to 30 or 40 minutes, or until the skin is crispy and golden brown. Cut the squash a bit smaller and quarter the pears so they cook faster, and use a rimmed baking sheet rather than a skillet if you need the room.
More Chicken Recipes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Roasted Chicken With Pears And Butternut Squash
Mariska RamondinoEquipment
- 1 Large cast iron skillet (at least 12-inches) Another oven-safe frying pan or casserole dish can also work.
Ingredients
- 3 to 4 tablespoons olive oil separated or more as needed
- 2 teaspoons sea or kosher salt plus ½ teaspoon separated, or more as needed
- 1 whole chicken 4 to 5 pounds (1.8 to 2.3 kilos)
- ½ teaspoon Ceylon cinnamon powder plus ¼ teaspoon separated
- 3 garlic cloves, roughly chopped
- 3 pears cut in half
- 1 pound and 4 ounces (550 grams) of peeled, cubed butternut squash 1 ½ inch cubes
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 2 fresh rosemary sprigs each cut into three pieces
Instructions
- Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C.
- Coat the cast-iron or oven-safe pan with 1 teaspoon of olive oil and a few pinches of salt. Set aside.3 to 4 tablespoons olive oil
- Thoroughly pat dry the chicken using paper towels, which will help with browning. Make sure to also pat dry inside the cavity.1 whole chicken
- Rub the chicken generously with 2 teaspoons of salt and ½ teaspoon cinnamon powder. Make sure to also salt inside the cavity.½ teaspoon Ceylon cinnamon powder plus ¼ teaspoon, 2 teaspoons sea or kosher salt plus ½ teaspoon
- Place the chopped garlic and two pear halves inside the chicken cavity. Then, divide and tuck the rest of the pears between the wings and legs.3 pears, 3 garlic cloves, roughly chopped
- Arrange the squash around the chicken. Season the vegetables with the remaining salt (½ teaspoon) and cinnamon powder (¼ teaspoon).1 pound and 4 ounces (550 grams) of peeled, cubed butternut squash
- Season everything equally with onion powder and dried oregano.½ teaspoon onion powder, ½ teaspoon dried oregano
- Pour the remaining olive oil over the whole dish, sufficiently coating the chicken and veggies. Arrange the rosemary sprigs over the squash and chicken.2 fresh rosemary sprigs
- Transfer to the oven and roast until the chicken is beautifully browned and done (about 50 to 60 minutes).Count 15 minutes per pound of chicken, so for a 4-pound of chicken, roast for 1 hour.
- To check for doneness, I carefully remove the skillet from the oven and check between the cut leg joints. It needs more time if you see any pinkish colors.
Notes
- Always pat the chicken dry with paper towels before preparing it. Don't skip this step. I even go inside the chicken's cavity and dry it thoroughly. This creates beautiful, crispier skin and prevents extra liquid from interfering with those flavorful caramelized pan juices.
- If you can, let the chicken rest at room temperature for about 10 minutes before prep. It ensures the meat cooks evenly.
- Season every surface of the chicken generously with salt-yep, even inside the cavity and between the wings. Chicken needs a good amount of salt to develop beautiful flavors and a juicy texture.
- Some whole chickens come with giblets. Season them with salt and pepper, then place them in the oven-safe skillet alongside the chicken-these parts add delicious flavor to the pan juices and become soft, delicate treats.
- I count about 15 minutes of oven time per pound of chicken. My chicken always turns out beautifully browned with crispy skin and wonderful flavors, but still juicy.
- Place chicken breast side up for easy carving.
- The pears add a lovely, naturally sweet flavor that soaks into the pan juices. Pick sweet but still reasonably firm pears like Bosc.
- Don't cut the squash too small. Cut them roughly into 1 ½-inch cubes, so they soften around the same time as the rest but will still have a lovely bite.
- Leave the bird alone in the oven-no need to baste it. Let the oven do its work and roast long enough for the flavors to develop.
- Let the roasted bird rest before carving. Wait about 10 minutes for the juicy chicken to settle further and for the flavors to come together.
- Note that the pan will be crowded, and that's okay. Just make sure that everything is equally coated with a good-quality olive oil.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
One thing I always tell people about this one: don't worry if the pan looks crowded when you put it in. It will. Just make sure everything gets a good coat of olive oil and the oven does the rest.
If you make it, I'd love to know which pears you used. Bosc is my default, but I've had good results with Bartlett too.