Whole Roasted Chicken with Plums | PCC Natural Markets

Whole Roasted Chicken with Plums

Serves: 4 to 6

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The mild flavor of the plums will concentrate during roasting, while plenty of garlic and rosemary keep the dish from tasting too sweet.



Preheat oven to 425° F.

Drizzle chicken with oil and sprinkle with orange zest, coriander, salt and pepper. Stuff the cavity with the halved orange and a few sprigs of rosemary.

Place chicken, breast side up, in a roasting pan or a large ovenproof skillet. Roast for 20 minutes. Reduce heat to 350° F and roast for an additional 20 minutes, basting occasionally with pan juices.

Meanwhile, toss together plums, shallots, garlic, honey, stock or wine and a few more rosemary sprigs. Arrange plum mixture around chicken. Roast, basting occasionally with pan juices, until the internal temperature of the chicken taken with an instant-read thermometer reaches 165° F, an additional 20 to 30 minutes. Allow to rest 10 minutes before carving.

Each serving: 480 cal, 24g fat (6g sat), 165mg chol, 320mg sodium, 21g carb, 2g fiber, 16g sugars, 43g protein

Recipe by Jackie Freeman, PCC Chef

More about: chicken, plums, stone fruit


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