Roasted Sumac Chicken with Plums Recipe for Dinner
Sumac, a tangy spice from dried berries, enhances this roasted chicken with a burst of acidity and a striking red hue. Paired with sweet roasted plums that caramelize into a chutney-like sauce, this dish is perfect for a flavorful and elegant 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.
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