Dining and Cooking
Chefs’ Collections

Roast Chickens With Plums

Ingredients

For the chicken:

  • 2large lemons
  • 2tablespoons ground sumac
  • 4teaspoons kosher salt
  • 1tablespoon black pepper
  • 1teaspoon cinnamon
  • 1teaspoon allspice
  • 4tablespoons extra-virgin olive oil
  • 4garlic cloves, grated or minced
  • 2chickens, 4 to 4 1/2 pounds each
  • 1bunch thyme, more for garnish

For the plums:

  • 2 ¼pounds plums, halved or quartered if large
  • 4shallots, sliced into 1/4-inch-thick rounds
  • 2tablespoons honey
  • 1tablespoon extra-virgin olive oil
  • ½teaspoon salt
  • ½teaspoon cinnamon
  • ¼teaspoon allspice
  • 1bay leaf, torn in half
  • Nutritional Information
      • Nutritional analysis per serving (8 servings)

        1223 calories; 81 grams fat; 22 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 16 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 91 grams protein; 361 milligrams cholesterol; 1650 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
  2. Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
  3. Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
  4. When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
  5. In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
  6. Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
  7. Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

1 1/2 hours, plus marinating

Dining and Cooking