Absolutely! But I suggest choosing sweet ones, such as Bosc, that are ripe but still slightly firm. However, Bartlett or Anjou are also great for roasting.

How do I know the chicken is fully cooked?

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.

Can I use dried rosemary instead of fresh?

Yes, but use half the amount since dried herbs are more potent.

Can I use bone-in skin on chicken thighs instead?

I image you can. Instead of a whole, you can try 4 to 6 bone-in skin-on chicken thighs like in my Spanish Pesto Chicken Thighs to make this roasted chicken with pears recipe. The cooking time will probably change to 30 or 40 minutes or until the chicken skin side is crispy golden brown. Make sure to cut the squash a bit smaller and quarter the pears; they also need to cook faster. To fit 6 chicken thighs with the rest, it may be better to use a rimmed baking sheet instead of a cast-iron skillet.

Roasted Chicken With Pears And Butternut Squash

Name: Roasted Chicken With Pears And Butternut Squash
Prep time: 10 min
Total time: 60 min
Ingredients: 3 to 4 tablespoons olive oil (separated or more as needed); 2 teaspoons sea or kosher salt plus 1/2 teaspoon (separated, or more as needed); 1 whole chicken (4 to 5 pounds (1.8 to 2.3 kilos)); 1/2 teaspoon Ceylon cinnamon powder plus 1/4 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 1/2 inch cubes); 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 2 fresh rosemary sprigs (each cut into three pieces)

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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.

Whole roasted chicken leg, squash and pears in a cast-iron skillet.

There’s nothing quite like the comforting aroma of a roasted chicken with pears filling your kitchen. And like my Juicy Cast-Iron Roast Chicken, 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 hearty flavor of butternut squash. This easy-to-make roast chicken recipe uses also fresh rosemary and warming spices for a meal perfect for gatherings or a cozy night in. Let's get cooking!

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Why You'll Love This Recipe
Ingredients & Notes
How To Make It
Top Tips
Variations & Substitutions
Storage
Recipe FAQs
More Chicken Recipes To Try Next
📖 Recipe

Why You'll Love This Recipe

Easy To Make: It’s all made in one large baking dish or cast-iron skillet in the oven!
Unique Flavors: Pears and butternut squash coated with olive oil add a subtle sweetness that mingles beautifully with seasoned tender chicken.
Wholesome Ingredients: This delicious meal features only wholesome ingredients and warm seasoning to create one healthy, comforting dish—perfect for those on a special diet: Gluten and dairy-free, Paleo and Whole30-approved.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

Ingredients on a table to make roasted chicken with squash and pears.

Olive Oil: Essential for coating the chicken and vegetables. It adds a lot of flavor and helps achieve that crispy chicken skin.
Whole Chicken (4-5 lbs): Choose a high-quality bird for the best flavor.
Ceylon Cinnamon Powder: Adds a unique, warming depth that pairs wonderfully with the pears and squash.
Garlic Cloves: Adds an aromatic kick and savory element.
Pears: Sweet but still slightly firm, pears provide natural sugars that enhance the dish. I usually use Bosc but Bartlett pears can also work.
Butternut Squash: Cut into large cubes, they balance out the sweetness of the pears and make this a complete, nutritious meal. Leftovers can be used to make my Pork Chops With Apples And Squash.
Other Seasonings: Salt, dried oregano, onion powder, and fresh herbs like rosemary sprigs enhance the savory flavors.

How To Make It

See the full recipe with measurements in the recipe card.

Steps showing how to make roasted chicken with squash and pears.

Step One (Picture 1 above): 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. Season with salt and cinnamon, and place it breast-side up.

Step Two (Picture 2 above) - Place the garlic cloves and two pear halves inside the chicken cavity. Arrange the remaining pear slices and squash around the chicken. Season and drizzle the remaining olive oil generously over the chicken and veggies. Place the rosemary sprigs on top, then transfer the skillet to the oven.

Step Three (Picture 3 above) - Roast for about 50-60 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). Once done, let the chicken rest for about 10 minutes before carving. Serve on a large platter with the roasted vegetables and those delicious pan juices.

Top Tips

Pat Dry the Chicken: Pat the chicken dry with a paper towel—this is crucial for crispy skin. Make sure that the inside of the cavity is dry as well.
Generously Season the Chicken: Rub the chicken thoroughly with the salt and cinnamon powder. Make sure to also salt inside the cavity.
No Basting Needed: Trust the oven! The olive oil and pears provide enough moisture to keep the chicken juicy.
Room Temperature Rest: Let the chicken sit at room temperature for about 10 minutes before roasting. This helps ensure even cooking.
Cast-Iron Skillet: Although you can use any oven-safe pan or casserole dish, I highly recommend a cast-iron skillet. It helps caramelize everything beautifully, creating rich pan juices you’ll want to savor every bite.
Giblets: Some whole chickens are sold with giblet parts. Season them with salt and pepper and place them in the oven-save skillet alongside the chicken—these parts deliciously flavor the pan juices and become soft, delicate treats.

Variations & Substitutions

Sweet Potatoes: If you want a slightly sweeter vegetable alongside your chicken, swap butternut squash for sweet potatoes. Any leftover Kabocha Squash from my One-Pot Kabocha Soup can work, too.
Red Onions or Shallots: Add sliced or wedged red onions or shallots to the skillet for a deeper, caramelized flavor, like in my Baked Chicken Drumsticks With Sweet Potatoes.