Want to elevate your dinner game? This roasted sumac chicken with plums delivers the perfect balance of tangy, sweet, and savory flavors. It’s a Mediterranean-inspired recipe that feels both comforting and exotic.
Perfect for weeknights or special occasions, this dish is guaranteed to impress your guests and bring variety to your dinner table.
Why Sumac Is the Star of the Dish
Sumac, a bold and citrusy spice, is the key to this recipe’s unforgettable flavor. Known for its deep red hue and tart profile, sumac is a staple in Mediterranean cuisine.
When paired with tender roasted chicken, it creates a flavor explosion that’s beautifully complemented by the caramelized sweetness of plums. The result? A dish that’s vibrant, aromatic, and absolutely irresistible.
Using sumac is also a great way to introduce more Mediterranean flavors to your meals. It not only enhances the taste but also provides a rich source of antioxidants, making this dinner recipe a healthier choice.
How Plums Take It to the Next Level
The plums in this recipe aren’t just an afterthought—they’re essential. As they roast alongside the chicken, they soften and release their natural sugars, creating a rich, chutney-like sauce.
The tangy-sweet contrast of the plums enhances the spice rub on the chicken, giving you a beautifully balanced flavor in every bite.
If you don’t have plums, don’t worry. This recipe is versatile enough to work with other fruits like peaches, nectarines, or pears.
These substitutions maintain the sweet and tangy profile, ensuring the dish remains just as delicious.
Tips for Perfecting This Dinner Recipe
To make this roasted sumac chicken with plums truly shine, here are a few tips to keep in mind:
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least one hour (or overnight if you have time). This step ensures the sumac and spices deeply penetrate the meat for a robust flavor.
- Choose Ripe Plums: Opt for plums that are slightly firm but not underripe. They should hold their shape during roasting while still becoming soft and caramelized.
- Use Fresh Herbs: Fresh thyme sprigs bring an earthy aroma to the dish. If you don’t have thyme, rosemary is a great substitute.
These small tweaks can make a big difference in taking this dinner recipe from good to extraordinary.
Modifications for Special Diets
This recipe is naturally gluten-free and can easily be adapted for other dietary preferences:
- For a Lower-Carb Option: Replace the plums with a lower-sugar fruit like berries or omit them altogether. The seasoned chicken is flavorful enough to stand on its own.
- For a Vegan Alternative: Substitute the chicken with a whole roasted cauliflower or eggplant. Coat the vegetable with the same spice blend, and roast until tender.
- For a Dairy-Free Version: This recipe is already dairy-free, making it suitable for those with lactose sensitivities.
Pairing Ideas for a Complete Dinner
To round out this dinner, consider pairing the roasted sumac chicken with Mediterranean-inspired side dishes. A few suggestions include:
- Couscous or Quinoa: These grains soak up the plum juices beautifully.
- Grilled Vegetables: Zucchini, eggplant, and bell peppers make excellent accompaniments.
- Greek Salad: A refreshing mix of cucumbers, tomatoes, and feta adds a crisp contrast to the warm, roasted flavors.
For drinks, a light white wine like Sauvignon Blanc or a pomegranate spritzer complements the dish’s tangy notes perfectly.
Why You’ll Love This Recipe
This roasted sumac chicken with plums is more than just a dinner recipe—it’s an experience. It combines bold Mediterranean flavors with the comforting familiarity of roasted chicken, creating a dish that’s as beautiful as it is delicious.
Plus, it’s easy to make and adaptable to a variety of diets, making it a go-to choice for any occasion.
Whether you’re hosting a dinner party or looking for a quick yet impressive weeknight meal, this recipe is a must-try. It’s proof that with the right ingredients and a little creativity, dinner can be both simple and spectacular.
Roasted Sumac Chicken with Plums Recipe for Dinner
Equipment
- Microplane or fine grater
- Rimmed baking sheet
Ingredients
For the Chicken:
- 1 large lemon
- 1 tablespoon ground sumac
- 4 teaspoons kosher salt
- 1 ½ teaspoons freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- 2 garlic cloves grated or minced
- 1 whole chicken 4 to 5 pounds, patted dry with paper towels
- ½ bunch fresh thyme sprigs about 6 sprigs, plus more for garnish
- 6 additional thyme sprigs for garnish
For the Plums:
- 5 medium plums pitted and cut into 1-inch chunks
- 2 shallots very thinly sliced
- 2 to 4 teaspoons honey to taste
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 bay leaf torn in half
Instructions
- Prepare the Chicken: Zest the lemon using a grater or Microplane and place the zest in a small bowl. Set the remaining lemon aside. Combine the lemon zest with sumac, salt, pepper, cinnamon, and allspice. Add 3 tablespoons of olive oil and the grated garlic, mixing to create a paste. Rub this mixture thoroughly over the chicken, including inside the cavity.Place several thyme sprigs inside the chicken cavity. Lay the chicken on a rimmed baking sheet and refrigerate it, uncovered, for at least 1 hour or up to 24 hours to marinate.
- Preheat the Oven: Heat your oven to 450°F.
- Roast the Chicken: Once the oven is preheated, transfer the baking sheet with the chicken to the oven. Roast for 30 minutes to begin cooking and developing a golden crust.
- Prepare the Plum Mixture: In a mixing bowl, combine the plums, thinly sliced shallots, honey, salt, cinnamon, allspice, and the torn bay leaf. Stir gently to ensure everything is evenly coated and set aside.
- Add Plums and Continue Roasting: Squeeze 1 teaspoon of juice from the reserved lemon into a small bowl and mix it with the remaining tablespoon of olive oil. Drizzle this over the chicken. Scatter the prepared plum mixture around the chicken on the baking sheet. Return the sheet to the oven and roast for another 20 to 35 minutes, or until the chicken is fully cooked through and the skin is golden brown. The internal temperature of the chicken should reach 165°F at its thickest part.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes under a loose cover of aluminum foil. This helps retain its juices while cooling slightly.
- Serve: Carve the chicken into portions and serve it alongside the roasted plums, spooning the juices and caramelized bits from the pan over the top. Garnish with additional thyme sprigs for a fresh, aromatic finish.
Notes
- Substitute plums with grapes, peaches, nectarines, apples, or pears for a seasonal twist.
- If you prefer, skip the fruit entirely; the chicken is flavorful enough on its own.
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F at the thickest part.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.