Once summer rolls around, it’s hard to think about cooking too much. Complicated dishes, with lots of steps have very little appeal. On the other hand, something like this roast chicken with plums just hits the spot. It’s sweet, tangy, with just a hint of savory warm spiciness. And super simple to make.
My first thought the day I made this was to go for chicken with peaches and ginger, Then I had an idea. I had some fresh plums. Why not use those instead? Since plums are more tart than peaches, it needed something to balance the flavor, and add some sweetness. A bit of googling, and some reverse-engineering from a recipe I couldn’t see completely, and ta da!
All you have to do is cut up the ingredients, mix everything together, and bake it. You don’t have to fuss, or make a separate sauce, or hover over the stove.
I recommend using firmer plums as the riper ones are too soft to cut easily and tend to just collapse into mush (delicious mush, but still mush).
Roast Chicken with Plums
Roast chicken with plums is a sweet, tangy, and slightly spicy dish that's the perfect way to use up summer fruit (and make an easy meal too).
Notes
- If you feel lazy, use about 1 tsp onion flakes instead of the fresh onion.
- I generally either make (or buy) chicken broth, freeze it in cubes in my ice cube tray, and then store them in a big bag in the freezer. That way, I can just pull out what I need.
Ingredients
- 1 chicken thigh
- 1 garlic clove, chopped
- 1 T plus 2 1/4 tsp chopped onion
- pinch cinnamon
- salt and pepper
- 1 tsp honey
- 1 small bay leaf
- 1 T chicken broth
- 1 plum, cut up into small chunks
Instructions
- Preheat the oven to 350 degrees
- Mix all the ingredients together in a bowl or plastic baggie
- Empty the bowl/baggie out onto a baking tray
- Bake for one hour
Roast Chicken with Plums Substitutions and Variations
- make a spice rub with cumin, garlic, red pepper flakes, lemon, salt, and olive oil and marinate the chicken overnight
- add ginger and lemon to the sauce
- put the plum sauce on the bottom of the pan and layer the chicken over it (so the juices drip down)
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Peruvian Roast Chicken in Green Sauce Recipe
The sauce! Oh the sauce! It’s tangy, garlicky, and soooo good. Great on the chicken and also as a veggie dip.