Simplicity and rustic elegance go hand in hand in this recipe for roast chicken with honey and sweet, savory roasted plums on the side.
- 1 cup honey
- 8 sprigs fresh rosemary
- 1 teaspoon kosher salt, or to taste
- 1 (3 to 4 lb) whole chicken
- 4 plums, halved and pitted
- 1 ounce unsalted butter
Make the rosemary honey: Combine the honey and half of the rosemary sprigs in a small saucepan set over low heat. Warm the honey, stirring often for 15 to 20 minutes, making sure the honey does not boil or scorch. Remove from the heat and allow the honey to cool. Strain out the herbs, then bottle the honey and label it as the recipe 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 2 of the remaining rosemary sprigs. Tie legs together with kitchen twine. Place chicken, breast side up, in a shallow roasting pan or tray. Place the last 2 sprigs rosemary around the chicken.
Roast the chicken and plums: Place the chicken in the preheated oven and roast for for 30 minutes. Remove from oven, and scatter the plums around chicken cut side up, dotting each one with butter. Return to oven, and roast for 20 to 30 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.