INGREDIENTS
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One 3½- to 4-pound chicken
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3 tablespoons unsalted butter
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Kosher salt and freshly ground black pepper
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½ lemon
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½ pear
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3 garlic cloves
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1 small bunch fresh mixed herbs, such as sage, rosemary and tarragon
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1½ teaspoons sweet paprika
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3 medium russet potatoes (about 2 pounds), scrubbed and cut into 1½-inch pieces
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2 large yellow onions, quartered
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1 pound seasonal vegetables, such as parsnips and carrots, peeled and cut into 1½-inch pieces
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3 tablespoons extra-virgin olive oil