RecipeCastle
My Go-To Sunday Roast: Roast chicken with plums, honey & rosemary
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
- Calories
- 450 kcal
- Carbs
- 30.00 g
Ingredients
- 1 kgfree-range chicken ((about 1.5 kg))
- —Olive oil (for greasing)
- —Sea salt (to taste)
- —Freshly ground black pepper (to taste)
- a fewsprigs of fresh rosemary
- a fewcloves of garlic (unpeeled)
- 8 mediumplums
- 1 cupchicken stock
- 3-4 tbsphoney
- —Baby salad leaves (for serving)
- 1 tbsplemon juice
Instructions
- 1
Preheat the oven to 230°C.
- 2
Split the chicken down the back, then remove the backbone and freeze to save for broth.
- 3
Moisten both halves of the bird with oil and season.
- 4
Place, skin side up, in an oiled roasting pan and tuck in the rosemary and garlic.
- 5
Roast for 30 minutes, then add the plums and cook for a further 20 minutes.
- 6
Mix the stock with the honey and spoon over the chicken.
- 7
Roast for another 10 minutes, basting once or twice, until browned.
- 8
Serve dressed with the pan juices, with baby salad leaves moistened with lemon juice on the side.