SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Sheet-Pan Chicken with Roasted Plums and Onions image

Number Of Ingredients 14

2 teaspoons fennel seeds
2 tablespoons lemon juice
1 teaspoon grated lemon or orange zest
4 cloves garlic, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
1 pinch large pinch red-pepper flakes
3 1/2 pounds chicken parts
1 salt and pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 sprigs fresh thyme
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
1 olive oil, for driving
2/3 cup torn mint, basil or cilantro leaves, or a combination

Steps:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed.
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
Season chicken generously all over with salt and pepper, and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme springs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums ad onions lightly with salt. Drizzle everything with olive oil.
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it is done before the dark meat.