180 minutes
A flavorful dish made with citrus-marinated chicken, caramelized plums, and onions, roasted to perfection.
Fennel Seeds, toasted and crushed
teaspoons
tablespoons
Lemon Zest, grated
teaspoons
Garlic Clove, finely grated
cloves
teaspoons
Ground Allspice
teaspoons
pinches
Chicken, cut into parts
0 lb
to taste
to taste
Ripe Soft Plums, pitted and cut into 3/4-inch thick slices
cups
sprigs
Red Onion, peeled and sliced from root to stem in 1/2-inch wedges
each
for drizzling
Mint, torn
cups
Basil, torn
cups
Cilantro Leaves, torn
cups
Flaky Sea Salt
for serving
1. Toast Fennel Seeds
Toast the fennel seeds in a small skillet over medium heat for about two minutes until fragrant. Coarsely crush the seeds using a mortar and pestle or a can/jar against a cutting board.
2. Prepare Marinade
In a large bowl, stir together the crushed fennel seeds, fresh lemon juice, grated lemon zest, finely grated garlic, honey, ground allspice, and red-pepper flakes.
3. Marinate Chicken
Season the chicken parts generously with kosher salt and black pepper. Coat them thoroughly in the marinade. Add the plums and thyme sprigs to the bowl, mixing well. Cover and refrigerate for at least 2 hours, up to 24 hours.
4. Preheat Oven
Preheat the oven to 425 degrees Fahrenheit.
5. Arrange Ingredients on Baking Pan
Arrange the marinated chicken, plums, thyme sprigs, and red onion wedges on a rimmed baking pan. Season with a bit more salt and drizzle generously with extra-virgin olive oil.
6. Roast Chicken and Vegetables
Roast in the preheated oven for about 30 to 45 minutes until the chicken is golden and cooked through, and the plums and onions are caramelized. Remove white meat sooner if done.
7. Garnish and Serve
Transfer the roasted chicken, plums, and onions to a serving platter. Drizzle over any pan drippings and garnish with torn mint, basil, or cilantro leaves. Finish with a sprinkle of flaky sea salt. Serve immediately.
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