Roast Chicken With Plums, Apple, and Raisins



Rub For Chicken:

Plum Mixture:

Baste For Chicken:


  1. Rinse and pat dry roasting chicken; set aside.
  2. In a small bowl mix together ingredients for the rub.
  3. Apply the rub to the chicken, including the inside cavity.
  4. Place the chicken on a roasting rack and set over a rimmed baking sheet.
  5. Refrigerate chicken (uncovered) for at least 2 hours and up to 24 hours.
  6. When ready to roast, let the chicken come to room temperature for 30 minutes.
  7. Preheat oven on the Pure Convection setting to 425°. If you do not have a convection oven preheat the oven to 450°.
  8. In a large roasting pan, toss together the plums, apple, shallots, orange zest, honey, raisins, olive oil, spices, and 1 tablespoon water.
  9. Place chicken on the rack over the plum mixture.
  10. Roast for 30 minutes.
  11. Prepare lemon juice and olive oil mixture.
  12. Drizzle lemon juice and olive oil mixture over the chicken.
  13. Continue to roast until chicken is golden-skinned and cooked through, about 30 to 45 minutes longer.
  14. Remove chicken from oven and cover with foil. Let rest for 10 minutes.
  15. Place the roasted plum mixture on one side of a serving platter and return to warm oven until chicken has been carved and is ready to serve.
  16. Place the carved chicken on the platter with the plum mixture and serve.

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Recipe adapted from Melissa Clark. "Roast Chickens With Plums". The New York Times, September 4, 2015. .