Chicken and Plums

This is a rich, festive prep of roasted chicken, based on a recipe from Melissa Clark of the New York Times. I used a regular roasting pan to capture all the delicious saucy juices from the plums and onions. Serve with crusty bread to sop up all that sauce!

Marinade:

juice and zest of 1 lemon

2 Tbsp rice vinegar

1 Tbsp honey

2 tsp fennel seeds

3 cloves garlic, minced

2 Tbsp fresh thyme leaves

crushed red pepper flakes, to taste

1 large red onion, sliced

4 plums, pitted and sliced

1 whole chicken, cut into 8 pieces

Whisk together the marinade ingredients in a large bowl.

Add the onion, plums and chicken. Mix well. Allow to marinate 1 to 2 hours.

Preheat oven to 425F. Tip chicken into an oiled roasting pan.

Roast chicken for about 45 minutes, or until the chicken is cook through. Transfer chicken to serving patter. Moisten plums and remaining liquid a bit with water, if necessary, to make a glazed sauce. Pour over chicken.

Serves 4-6.

Comments

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