Whole Roasted Chicken with Plums

Whole Roasted Chicken with Plums

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  • Each serving
  • 480 cal
  • 24g fat (6g sat)
  • 165mg chol
  • 320mg sodium
  • 21g carb
  • 2g fiber
  • 16g sugars
  • 43g protein


  • 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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