Roast Chicken With Plums, Apple, and Raisins
- Preparation time: 10 minutes
- Marinating time: 2 to 24 hours
- Roasting time: 1 to 1½ hours
Ingredients
Chicken:
- 1 roasting chicken (4 to 5 pounds)
Rub For Chicken:
- Zest from 1 lemon
- 1 tablespoon ground sumac
- 1 teaspoon French thyme
- 2 teaspoons salt
- 1½ teaspoons ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1½ tablespoons olive oil
- 2 cloves garlic, minced
Plum Mixture:
- 1 pound plums, seeded and halved (quarter if large)
- 1 apple, cored and cut into 8 chunks
- 2 shallots, sliced into ¼-inch rounds
- 1 tablespoon orange zest
- 2 tablespoons raisins
- 1 tablespoon honey
- 1½ teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 bay leave crumbled
- 1 tablespoon water
Baste For Chicken:
- 2 teaspoons lemon juice
- 1½ teaspoons olive oil
Ingredients
(serves 4)
Section
Instructions
-
Rinse and pat dry roasting chicken; set aside.
- In a small bowl mix together ingredients for the rub.
- Apply the rub to the chicken, including the inside cavity.
- Place the chicken on a roasting rack and set over a rimmed baking sheet.
- Refrigerate chicken (uncovered) for at least 2 hours and up to 24 hours.
- When ready to roast, let the chicken come to room temperature for 30 minutes.
- Preheat oven:
Standard Oven: 450° | Convection Oven: 425°
- In a large roasting pan, toss together the plums, apple, shallots, orange zest, honey, raisins, olive oil, spices, and 1 tablespoon water.
- Place chicken on the rack over the plum mixture.
- Roast for 30 minutes.
- Prepare lemon juice and olive oil mixture.
- Drizzle lemon juice and olive oil mixture over the chicken.
- Continue to roast until chicken is golden-skinned and cooked through, about 30 to 45 minutes longer.
- Remove chicken from oven and cover with foil. Let rest for 10 minutes.
- 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.
- Place the carved chicken on the platter with the plum mixture and serve.
Recipe adapted from Melissa Clark. "Roast Chickens With Plums". The New York Times, September 4, 2015. .
