s SHEET-PAN CHICKENWITH ROASTED PLUMS AND ONIONS ***** s   



Yields: 0


Ingredients


 
Instructions
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10-1-20 great, used boneless skinless ckn thighs
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MELISSA CLARK
YIELD4 to 6 servings
TIME1 hour, plus at least 2 hours’ marinating

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Featured in: Roast Chicken And Plums Make The Sweetest Sheet Pan Meal.

American, Poultry, Chicken, Honey, Plum, Red Onion, Main Course Mark as Cooked 522 ratings
INGREDIENTS
2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
¼ teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving


PREPARATION
Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.
Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Prakash Nadkarni3 days ago
Roasting whole chicken is a neat idea, but I think that the end-result won't be much different from the above recipe. The pluses of marinating are: 1) You can use chicken parts that you like; 2) It's far simpler for adding flavor (which penetrates deeper) than basting; 3) The marinade tenderizes and hydrates the meat, so it cooks faster and is less likely to dry out; 4) It's more forgiving of meat quality: with some grocery chains, on-sale chicken parts are just a few days short of expiry.
47 This is helpful

Anne3 days ago
Could this be done as a whole roast chicken with the plums/onions alongside and the marinade used also as a rub/basting sauce? We always find that roast chicken stuffed with lemon slices is yummy and moist. That bit of tart might be good with the plums/onions. This is definitely on the list for a to-try-dinner recipe--plums are my new favorite go-to ingredient. Melissa's recipes are always a big hit. This will probably be a big hit as well.
35 This is helpful

Trish1 day ago
Is there something one could use as a substitute for fennel? I really, really live this recipe sans fennel.
20 This is helpful

Martha3 days ago
A whole chicken might work but I would suggest spatchcocking it. The breast might not turn out as dry that way.
17 This is helpful

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