Sheet Pan Chicken with Plums and Red Onion
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 to 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Bake at 375 degrees until the chicken is cooked through, about 45 minutes.
Notes
When I break down a whole chicken I leave the legs and thighs connected with the bone in, but slice the breast off the carcass to they are boneless. Cut the wings from the breasts and tuck them together.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/10/sheet-pan-chicken-with-plums-and-red-onion/