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Roast chicken with plums, honey and rosemary on a rustic wooden table, showcasing the vibrant colors of the ingredients.
Alyssa

Roast chicken with plums, honey and rosemary

A delicious roast chicken recipe enhanced with plums, honey, and fresh rosemary.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 kg free-range chicken (about 1.5 kg)
  • Olive oil for greasing
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • a few sprigs of fresh rosemary
  • a few cloves of garlic unpeeled
  • 8 medium plums
  • 1 cup chicken stock
  • 3-4 tbsp honey
  • Baby salad leaves for serving
  • 1 tbsp lemon juice

Method
 

  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.

Notes

Pair this dish with roasted vegetables for a complete meal.