The idea of roasting a chicken with plums is not something I would have ever thought of on my own. In fact, it seemed slightly odd to me. But I wanted to give it a try, and I’m happy others have joined me in making it for Martha Mondays. So here are my results for Roast Chicken with Plums, from September Martha Stewart Living.
This recipe was quite easy. Basically you stick some rosemary in a chicken and roast it. You take it out part way through and put some cut up plums mixed with honey in the pan, and cook some other plums separately in another pan with rosemary and butter.
It doesn’t get much simpler than that. I didn’t truss my chicken, because once again I was caught without twine (sorry Martha). I also divided the recipe in half since I wasn’t feeding 12 and didn’t need 2 chickens.
This went very smoothly. I got the chicken cooking then added the plums. It all cooked in exactly the time Martha predicted (love when that happens and I also am loving roasting chickens at 450 degrees as she directs – much higher than the temp I used to cook them at). The plums got quite mushy and were like chunky applesauce with skin. Initially, I put them on the platter with the chicken, but ended up putting them in a bowl so the chicken could be carved.
I loved it! This was wonderful. The plums are an unexpected flavor to go with the chicken, but it really worked. They are sweet, but not too sweet. The chicken was perfectly cooked and was moist and delicious. I ate plum and chicken together in each bite and it was in perfect harmony. This is a recipe I’ll be making again.
How was yours? Please share!
I might try this again. As I think I may have gone wrong somewhere. I see that you used bigger plums than me (I had small ones from the treee at the allotment).
Glad you enjoyed it. When do we get the next task?
I wonder why yours didn’t taste right? Can you post the link so people can find it easily? I just put up the next project.
Looks delish! I’m always on the lookout for new roasted chicken ideas.
You know, if you don’t have twine, you can cut a little hole in the tail and fit the chicken legs – crossed – through it. It’s a great trick and much easier that tying it all around:)
You know, I have to say, I don’t really see the benefit to trussing a chicken. We tend to just eat the white meat so I don’t care if the legs get a little overdone. Is there some other benefit I am missing?
Fascinating recipe, great photos. I’d never have thought about the combination of chicken and plums. I am now officially ready to go to lunch.
This looks great. I cook chicken so often, but it’s usually the same boring cutlets. I look forward to trying this one!
Let me know how you like it
Mmmm, this looks wonderful! I love plums! One chicken is way too much for just the two of us but that would leave plenty of leftovers for chicken salad and the like. Thanks for sharing!
My neighbor has a plum tree with Italian plums (they are green on the inside) that she does not want so this recipe comes at the perfect time. The only trouble is that it’s very hot here (it will be in the 90s today) and I can’t quite imagine roasting ANYTHING since we are already roasting in the afternoons. I may have to save this challenge for the wintertime…
I love chicken sandwiches the day after.
I know what you mean. When it’s hot I don’t want to turn the oven on.
Here in Florida we wouldn’t have much time with our oven on if we waited for the weather. Sometimes I will use my GF roaster. I often roast chicken, but I thought the same thing as you, not usually at that tempurature.
Yours look beautifull, even without the twine! 🙂
Here’s mine: http://aquasunday.blogspot.com
Yours looks good!
I have had this dish in France, only it was made with apricots. I will have to try Martha’s substitution of plums and see how the two compare.
Looks like everyone had great results. I did too. Here’s the link to mine. http://sassysuppers.blogspot.com/
Have you heard of the Scottish dish Cock a Leekie soup? Often served as part of Burns suppers and at other times as well. Anyway, key ingredients traditionally are chicken, leeks, and prunes (dried plums, aren’t they?) which sounds unlikely too, but tastes good. These days some use the prunes as a garnish rather than putting them in the soup. good either way. I think your recipe would taste good as well — and you could make cock a leekie with the leftovers…
Wish I’d had this recipe a few weeks ago when my plum trees were producing like crazy. I’ll save it for next year. I don’t truss chickens either…too lazy i guess and I haven’t noticed a big difference (but I tend to like meat overcooked).
I have heard of Cock a leekie. I was just in Scotland this summer, but didn’t see it anywhere. I was hoping to try it. You’re right – this is the perfect way to roast the chicken for that soup.
Oh apricots sound delicious too!
Yours looks great and I’m glad everyone enjoyed it!
Whoa! I’m a little late to the party but impressed! Cool site and idea!
It’s never too late! If you would like to join in, you’re welcome. I’ve got a blogroll on the right of folks interested in participating. Or you can just follow along as you please. Glad you liked it.
Here’s mine: http://robynsnestblog.blogspot.com/2009/08/martha-monday-better-late-than-never.html
The chicken tasted great but the plums were the hit of the dinner! This recipe is definitely a keeper.
Your looks wonderful.My plums were very tart but I think it was the plums. I like the ease of all the projects so far! I’d like to try this again in the Fall when I dont mind turning the oven on! 🙂