Gather round and dig into a juicy whole roasted chicken, seasoned just right with fresh herbs and lemon.

Chicken with Rosemary and Lemon

Preheat oven to 425 degrees. Stuff lemon and orange wedges, garlic, and rosemary into cavity of chicken. Tie legs together with 100-percent-cotton kitchen string. Place chicken, breast side up, on rack in roasting pan. Lightly coat chicken with nonstick spray. Sprinkle with lemon pepper seasoning.

Roast, uncovered, for 10 minutes. Reduce temperature to 375 degrees and roast chicken for 60 to 70 minutes or until an instant-read thermometer registers 175 in the thigh and drumsticks move easily in their sockets. Remove from oven; let stand for 15 minutes.

Prepare Cranberry-Pear Compote: Place pears in medium sauce pan. Stir in brown sugar, butter, ginger, and cinnamon stick. Cook and stir over medium heat until sugar dissolves. Add cranberries and lemon-lime soda. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes or until berries pop and sauce thickens.

Remove cinnamon stick and serve Cranberry-Pear Compote with chicken.