Preheat oven at 200°C. Grease a baking tray with some oil.
Heat 1 tbsp oil in a non-stick pan. Add 1 tbsp chopped garlic and sauté till golden. Add onion and sauté till translucent. Switch off heat and cool.
Discard stem and bottom of both pears, halve and cut into small pieces.
Take chicken mince in a bowl. Add chopped pears and mix. Add sautéed garlic-onion mixture and mix well.
Add salt, crushed black peppercorns and ½ tsp dried mixed herbs and mix. Add almonds and mix well.
To prepare marinade, combine Worcestershire sauce, salt, crushed black peppercorns, remaining garlic, butter, ½ tbsp oil and lemon juice in another bowl and mix well.
Loosen the skin of whole chicken, put some marinade between the skin and flesh and spread well. Rub remaining marinade over the chicken.
Seal the head of marinated chicken using a toothpick to secure the stuffing. Stuff the chicken with prepared onion-pear mixture. Push the chicken legs inside and seal the tail using another toothpick. Place the stuffed chicken on the greased baking tray.
Place potato wedges and carrot pieces on the worktop. Add salt, remaining mixed dried herbs and crushed peppercorns on top of it and mix. Put the potato-carrot mixture around stuffed chicken and drizzle some oil on top.
Place the baking tray in preheated oven and roast for 10-15 minutes. Reduce temperature to 150°C and roast for 1 hour basting some butter after every 15 minutes.