Sheet Pan Chicken with Plums and Red Onion
I’ve been enjoying the NY Times Cooking App this year – loving the new idea and inspiration its giving me in my kitchen. When I saw that a sheet pan recipe with plums was the most popular summer recipe, I knew I’d be giving it a try.I used to love harvesting my Italian Plum trees at my old house, and have missed making all of those plum-based recipes each fall. Luckily, my friend’s tree had a bumper crop this year.One of the great things about this recipe is you can get it ready to bake earlier in the day, or even the day before, and then just pop it into the oven for 45 minutes when you want dinner. Serve with rice or couscous on the side.
- 1 whole chicken, cut into parts (see notes)
- 2 teaspoons fennel seeds
- 2 teaspoons dried orange zest
- 8 whole allspice berries
- ¼ teaspoon red-pepper flakes
- 1 teaspoon pink peppercorns
- 1 teaspoon kosher salt
- ¼ cup honey
- ¼ cup fresh lemon juice
- 20 small Italian plums, pitted and cut in half (about 2 cups)
- 1 medium red onion, peeled and sliced in wedges
- 6 fresh thyme sprigs
- ¼ cup extra virgin olive oil
- Black pepper
- Place the chicken into a bowl. Combine the fennel seeds, orange zest, allspice, red pepper, pink peppercorns and salt in a spice grinder and grind until smooth. Mix the spices with the honey and lemon juice then pour over the chicken, turning pieces to coat evenly.
- Place the chicken pieces onto a Rimmer baking sheet and then nestle the plum halves and onion wedges around the chicken pieces. Spread the thyme sprigs over the top, then drizzle the olive oil over everything. Grind black pepper across the top.
- Bake at 375 degrees until the chicken is cooked through, about 45 minutes.