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Categories:Viewed: 24 - Published at: 2 years ago
Ingredients
- 1 lemon
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- Kosher salt and freshly ground black pepper
- 1 whole chicken (about 4 lb.), at room temperature and patted dry
- 2 tablespoons extra-virgin olive oil
- 4 firm but ripe plums (about 1 1/4 lb. total), quartered and pitted
- 1 tablespoon honey
Method
- Place a rack in center of oven and preheat to 450°F. Finely grate zest from lemon; squeeze 1 Tbsp. juice into a small bowl. In a separate small bowl, stir together coriander, cardamom, 1/2 tsp. zest and 1/2 tsp. each salt and pepper.
- On a large rimmed baking sheet, rub chicken with 1 Tbsp. oil, then spice mixture. Roast for 20 minutes. Reduce oven to 350°F and roast for 25 minutes longer. While chicken roasts, toss plums with honey and remaining 1 Tbsp. oil in a large bowl. Remove chicken from oven, baste with juices and scatter plums around it; roast for 20 minutes longer. Toss plums with lemon juice and 1/4 tsp. each salt and pepper. Allow chicken to rest for 10 minutes before carving.
