- 1 (4 pound) whole chicken
- Olive oil, for drizzling
- 1 orange, zested and halved
- 1 1/2 teaspoons dried coriander
- Salt and pepper, to taste
- A few sprigs fresh rosemary, divided
- 8 firm-ripe plums, halved and pitted
- 4 shallots, peeled and halved
- 6 cloves garlic, peeled
- 1 tablespoon honey
- 1/2 cup chicken stock or white wine
Preheat oven to 425° F.
Drizzle chicken with oil and sprinkle with orange zest, coriander, salt and pepper. Stuff the cavity with the halved orange and a few sprigs of rosemary.
Place chicken, breast side up, in a roasting pan or a large ovenproof skillet. Roast for 20 minutes. Reduce heat to 350° F and roast for an additional 20 minutes, basting occasionally with pan juices.
Meanwhile, toss together plums, shallots, garlic, honey, stock or wine and a few more rosemary sprigs. Arrange plum mixture around chicken. Roast, basting occasionally with pan juices, until the internal temperature of the chicken taken with an instant-read thermometer reaches 165° F, an additional 20 to 30 minutes. Allow to rest 10 minutes before carving.
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