Serves 12
110 min
Roasted Chicken and Plums
Recipe GLPRaace5751728642
A French-inspired main course featuring two whole roasted chickens surrounded by halved plums, rosemary, and a light honey-butter glaze. The plums soften during roasting and develop a rich, jammy quality while the chickens achieve golden, crispy skin. Elegant, aromatic, and perfect for a sophisticated dinner.
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Ingredients
2 whole chickens, about 4 pounds each
Sea salt, preferably Maldon
10 sprigs fresh rosemary
3 pounds small plums, halved and pitted
1/4 cup honey
2 tablespoons unsalted butter, cut into small pieces
Directions
Preheat your oven to 425°F. Pat the chickens dry with paper towels and season inside and out generously with sea salt.
Arrange the rosemary sprigs on a large roasting pan, creating a bed that will flavor the birds as they cook. Place the seasoned chickens breast-side up on top of the rosemary.
Roast the chickens for about 1 hour to 1 hour 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, ensuring the meat is fully cooked through.
While the chickens cook, prepare the plum glaze by stirring together the honey and melted butter in a small bowl.
After the chickens have roasted for 45 minutes, scatter the halved plums around them in the pan. Brush the plums with the honey-butter glaze.
Continue roasting for the remaining time until the chickens reach the proper temperature. The plums should be tender and glossy from the glaze.
Remove from the oven and let the chickens rest for 10 minutes before carving. Transfer to a serving platter and arrange the roasted plums and pan drippings around the chicken.
