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Roast Chickens With Plums

Melissa Clark
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

2

large lemons

2 tbsp

ground sumac

4 tsp

kosher salt

1 tbsp

black pepper

1 tsp

cinnamon

1 tsp

allspice

4 tbsp

extra-virgin olive oil

4

garlic cloves, grated or minced

2

chickens, 4 to 4 1/2 pounds each

1

bunch thyme, more for garnish

2 1/4 lb

plums, halved or quartered if large

4

shallots, sliced into 1/4-inch-thick rounds

2 tbsp

honey

1 tbsp

extra-virgin olive oil

1/2 tsp

salt

1/2 tsp

cinnamon

1/4 tsp

allspice

1

bay leaf, torn in half