Juicy roast chicken with crisp, burnished skin, scented with rosemary and thyme, meets a velvety plum sauce in a dish that feels both comforting and restaurant-worthy. The sweet-tart plums lift the richness of the meat and bring the whole plate into elegant balance.
Ingredients
For the chicken
- Whole chicken — 1.6 kg (3.5 lbs)
- Salt — 1.5 tsp
- Ground black pepper — 0.5 tsp
- Olive oil — 2 tbsp
- Garlic — 4 cloves
- Fresh rosemary — 2 sprigs
- Fresh thyme — 4 sprigs
- Lemon — 1
For the plum sauce
- Ripe plums, pitted — 500g (1.1 lbs)
- Shallot — 80g (2.8 oz)
- Honey — 1.5 tbsp
- Balsamic vinegar — 1 tbsp
- Chicken stock — 150ml (2/3 cup)
- Butter — 20g (1 1/2 tbsp)
- Chili flakes — 0.25 tsp (optional)
- Cornstarch — 1 tsp (optional)
- Water — 1 tbsp (for mixing with the cornstarch)
Step-by-Step Recipe
- Preheat the oven to 200°C (392°F). Pat the chicken dry inside and out with paper towels.
- Mix the olive oil, salt, pepper, minced garlic, rosemary leaves, thyme leaves, and a little lemon zest. Rub this mixture all over the chicken, inside and out.
- Place the lemon halves and the remaining herbs inside the cavity. Tie the legs with kitchen twine and tuck the wings under the bird. Set the chicken on a rack or in a roasting pan.
- Roast for 55 to 70 minutes, until the thickest part of the thigh reaches about 75°C (167°F). If the skin browns too quickly, cover loosely with foil. Transfer to a board and let rest for 10 to 15 minutes.
- For the sauce: in a saucepan, combine the balsamic vinegar and honey and warm for 1 minute until just beginning to simmer. Add the finely chopped shallot, the plums cut into pieces, the stock, and the chili flakes if using. Simmer for 10 to 12 minutes, until the plums are soft.
- Blend the sauce to your desired smoothness, or simply mash it lightly with a fork. For a thicker texture, stir in the cornstarch mixed with water and cook for 1 minute more, until thickened.
- Remove from the heat and whisk in the butter for shine and a silkier finish. Taste and adjust with salt or a little more acidity if needed.
- Carve the chicken and serve with the warm plum sauce and a scattering of fresh herbs.
Nutrition Facts
| Item | Per serving |
|---|---|
| Calories | 520 kcal |
| Protein | 45 g |
| Fat | 28 g |
| Carbohydrates | 24 g |
| Fiber | 3 g |
| Sugars | 18 g |
| Sodium | 850 mg |
Frequently Asked Questions
Can I substitute other fruit for the plums?
Yes — apricots, cherries, sour plums, or even cranberries work well. Adjust the balance of sweetness and acidity with honey and vinegar.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer: the thigh should register about 75°C (167°F), and the juices should run clear. The skin should be deeply golden and crisp.
What can I use instead of balsamic vinegar?
Mix red wine vinegar with a pinch of sugar, or use pomegranate molasses thinned with a little stock.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- For a deeper herb aroma, marinate the chicken for 2 to 8 hours in the refrigerator.
- If you do not have shallots, use yellow onion or red onion and cook it until soft before adding the plums.
- Prefer more heat? Add a pinch of smoked paprika or cayenne.
- For an even silkier sauce, strain it through a fine sieve after blending.
- Great sides include roasted potatoes, bulgur, wild rice, or glazed carrots.
Serving and Storage
- Serve the chicken hot, spooning over some of the sauce and passing the rest separately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the sauce gently over low heat, adding a splash of stock or water if needed to loosen the texture.