Chicken with plums: A holiday-worthy sheet-pan dinner
On Rosh Hashana, the Jewish New Year, fruit-laden dishes are always a natural, said Melissa Clark in The New York Times. Whether you’re actually celebrating Rosh Hashana or simply looking for an easy, seasonal sheet-pan chicken recipe, though, everyone could use a little extra sweetness at the table as fall moves in.
“Beautiful to behold and easy to make,” the dish below combines sweet plums and soft red onions with crispskinned pieces of roasted chicken, while toasted fennel seeds, red pepper flakes, and a touch of allspice add complexity. You need to marinate the poultry, starting a day or a few hours before cooking, but the cooking is fussfree. If you can’t get ripe, soft plums nearly bursting with juice, substitute peaches, nectarines, or pluots, adding a squeeze of lemon at the end if they’re too sweet.
For a truly festive presentation, choose different-colored plums, and serve the chicken with rice pilaf, polenta, or warm flatbread.
Toast fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed. Put seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice, and red pepper flakes.
Season chicken generously all over with salt and pepper and add to bowl, turning pieces to coat with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat oven to 425. Arrange chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onion wedges, spreading them around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Transfer chicken pieces as they are done to a platter. Spoon plums and onions around the chicken. Drizzle a little of the pan drippings over chicken and garnish with the herbs and, if you have it, flaky sea salt. Serves 4 to 6.