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 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)
More Chicken Recipes
Ginger for warm spiciness, plus lime for a citrusy tang, and a bit of a kick from chili garlic sauce.
Great hot or cold, and perfect for picnics. Three kinds of lemon pack a big, citrusy punch, balanced by brown sugar.
You’ve heard of brining turkey in salt? This is better. Brining with feta adds more flavor, and keeps the chicken moist and juicy.
The sauce! Oh the sauce! It’s tangy, garlicky, and soooo good. Great on the chicken and also as a veggie dip.