Roast Chicken With Plums | Melissa Clark Recipes | The New York Times

plums

🥗Healthier: apricots

💰Cheaper: apples

Apricots add a similar sweetness and texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more economical sweetener that can mimic the sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive alternative to butter.

Prepare the spice rub by mixing lemon zest, grated garlic, sumac, black pepper, cinnamon, allspice, and salt in a bowl.

Add enough olive oil to the spice mixture to create a paste that resembles wet sand.

Rub the spice paste all over the chickens, including the inside of the cavity.

Marinate the chickens uncovered in the fridge to allow the skin to dry out for crispiness.

Before roasting, take the chickens out of the fridge and let them come to room temperature.

Roast the chickens in the oven, ensuring they are cooked evenly.

Halfway through roasting, squeeze fresh lemon juice over the chickens and drizzle with olive oil to flavor them and the plums below.

Serve the chickens with the plums and the chutney created from the drippings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens