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Whole Roasted Chicken With Pear, Shallots, And Thyme

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1 whole chicken (about 3 1/2 pounds), rinsed and patted dry inside and out (neck, liver, and giblets discarded)

Coarse salt and ground pepper

1 tablespoon fresh thyme leaves, plus 10 fresh thyme sprigs

3 garlic cloves, unpeeled

1/2 lemon, halved

8 shallots, peeled and halved lengthwise

3 Anjou pears, halved, cored, and halved again

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