Best Roasted Chicken And Plums Recipes

Sheet-Pan Chicken With Roasted Plums and Onions image

Provided by Melissa Clark

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

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

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 (or lay seeds on a cutting board and pound them with a can or jar).
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 sprigs. 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 and 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's done before the dark meat.
Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Roasted Chicken and Plums image

Provided by Martha Stewart

Number Of Ingredients 6

2 whole chickens (about 4 pounds each)
Sea salt, preferably Maldon
10 sprigs rosemary
3 pounds small plums, halved and pitted
1/4 cup honey
1 ounce (2 tablespoons) unsalted butter, cut into small pieces

Steps:

Preheat oven to 450 degrees. Season chickens with salt. Stuff each cavity with 2 sprigs rosemary. Tie legs together with kitchen twine. Place each chicken in an ovenproof skillet (preferably cast-iron), and place 2 sprigs rosemary around each chicken. (Alternatively, you can also roast the 2 chickens together in a roasting pan.) Toss plums with honey in a large bowl.
Roast chickens for 20 minutes. Remove from oven, and scatter some of the plums around chickens. Return to oven, and roast for 20 minutes more. Spread remaining plums on a rimmed baking sheet, dot with butter, and top with remaining 2 sprigs rosemary. Transfer to oven. Continue to roast chickens until an instant-read thermometer inserted into thickest part of the thigh reads 165 degrees; meanwhile, roast plums until soft and brown around edges, about 25 minutes. Let chickens rest for 10 minutes before serving.

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.