Preheat the oven to 425° F.
First, clean the leeks by slicing off the dark green tops of the stalks and the roots. Rinse them under cold running water, and then slice them in half lengthwise and rinse them again. Leeks have lots of dirt and sand in them, so be sure to rinse them very well.
Lay the leeks in a row in a 9"×13" heavy duty pan. This is the 'rack' that the chicken will sit on top of.
Next, rinse the pears and slice them into quarters. Place the quarters around the edge of the pan.
Drizzle a small amount of olive oil and sprinkle salt, and pepper over the leeks and pears; toss to coat.
Unwrap the chicken, give it a quick rinse, and remove the giblets.
Dry off the chicken with paper towels. Pour 2 tablespoons of olive oil on the chicken, and rub it in with your hands. Sprinkle on the tablespoon of salt and 2 teaspoons of black pepper, and rub it all over evenly.
Place the chicken over the leeks in the dish. Use kitchen string to tie the legs together for even baking. Slice the bacon strips in half and lay them over the top of the chicken.
Place the pan in the oven and set the timer for 30 minutes.
After 30 minutes, using tongs, carefully remove the bacon strips to avoid burning and set aside. Place the chicken back in the oven without the bacon for another 35 to 40 minutes.
Use a meat thermometer to ensure the chicken reaches 165° F in the thickest part of the leg, without touching the bone.
Let the chicken rest for 10 minutes before carving. Plate the chicken with the bacon, leeks, and pears.