Roast Chicken with Plums

from The New York Times

submitted by Anne Halsted

preparation time: 1½ hours

serves 8

For the chicken:

2 large lemons

2 tablespoons ground sumac

4 teaspoons kosher salt

1 tablespoon black pepper

1 teaspoon cinnamon

1 teaspoon allspice

4 tablespoons extra-virgin olive oil, divided

4 garlic cloves, grated or minced

2 chickens, 4 to 4½ pounds each

1 bunch thyme, more for garnish

For the plums:

2¼ pounds plums

4 shallots, sliced into ¼ inch-thick rounds

2 tablespoons honey

1 tablespoon extra-virgin olive oil

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon allspice

1 bay leaf, torn in half

2 tablespoons water

Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.

Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens including the inside of the cavity.

Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.

When ready to roast, let chicken come to room temperature for 30 minutes. Heat oven to 450 degrees F.

In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.

Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.

Let chickens rest, covered lightly with foil, for 10 minute. Carve and serve with the plums and more thyme for garnish.

This is a wonderful dish - the combination of the roasted flavored chicken and the moist, sweet plum sauce is very nice.