Recipes don’t have to be complicated to be winners. Sometimes the simplest ingredients and the most trusted of techniques can be creatively paired to yield something fresh and unexpected. Honey Roasted Chicken and Plums.
- 1 cup honey
- 8 (3 or 4‑inch) fresh rosemary sprigs (divided)
- 4 plums (halved and pitted)
- 1 (3 to 4 lb) whole chicken
- 1 teaspoon kosher salt (plus more for sprinkling)
- 5 clove garlic (peeled)
- unsalted butter
Make the rosemary honey: Combine the honey and four rosemary sprigs in a small saucepan set over very low heat. Warm the honey, stirring often for 10–12 minutes, making sure the honey does not boil or scorch. Remove from heat and allow honey to cool. Strain out the herbs, then bottle the honey and label this makes more than you will need for this recipe. Toss plum halves with ¼ cup of the rosemary honey in a large bowl. Set aside.
Prep the chicken: Preheat oven to 450 degrees. Season chicken liberally with salt. Stuff cavity with garlic and two rosemary sprigs. Truss the chicken according to your preferred method with kitchen twine. Place chicken, breast side up, in a shallow roasting pan or tray.
Roast the chicken and plums: Place the chicken in the preheated oven and roast for 35 to 40 minutes. The skin should just be beginning to color. Remove from oven, and lay the plums around chicken cut side up, dotting each one with butter. Brush the chicken with a little of the remaining honey and an additional sprinkling of salt if you like. Break remaining rosemary sprigs into small pieces and scatter them onto the plums and chicken. Return to oven, and roast for 15 to 20 minutes more, until an instant-read thermometer inserted into thickest part of the thigh reads 165 degrees. Let chicken rest for 10 minutes before serving.