Roast Chicken With Pears, Shallots, And Walnuts

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1 (4-pound) whole roasting chicken

2 garlic cloves, peeled and crushed

2 fresh rosemary sprigs

1 lemon, quartered

2 teaspoons chopped fresh rosemary

1 teaspoon salt, divided

1 teaspoon olive oil

6 shallots, peeled and quartered

3 firm pears, peeled, cored, and each cut into 8 wedges

1/2 cup fat-free, less-sodium chicken broth

1/4 cup walnut halves

1/2 cup water

3 tablespoons Champagne vinegar

2 tablespoons honey

1 tablespoon fresh lemon juice

1 garlic clove, minced

2 teaspoons toasted walnut oil

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