Description
Two beautiful whole chickens are marinated with a special rub that includes ground sumac, lemon, olive oil, and plenty of garlic and then set to roast over a sheet pan full of plums, shallots, and other goodness.
Ingredients
Scale
THE CHICKEN
- 2 lemons
- 2 tablespoons ground sumac
- 4 teaspoons sea salt
- 1 tablespoon fresh ground black pepper
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 2 organic chickens, approximately 4 pounds each (preferably pasture raised)
- 1 bunch thyme
THE PLUMS
- 2 1/4 pounds plums, halved
- 4 shallots, sliced
- 2 tablespoons raw honey
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 bay life, torn in half
Instructions
- Grate the zest from the lemons & place in a small bowl
- Mix sumac, salt, pepper, cinnamon, & allspice into the lemon zest then mix it all over the chickens, including inside the chicken cavities
- Divide thyme bunch in half and put half inside of each chicken cavity
- Place the chickens on a roasting rack set over a rimmed baking sheet and let them marinate, uncovered, in the refrigerator for at least an hour.
- When ready to roast, let the chickens come to room temperature for a 1/2 hour while pre-heating your oven to 350°
- Mix the plum mixture in a medium bowl, remove the roasting rack long enough to spread out the plum mixture
- Bake until chicken is golden-skinned and cooked through, approximately 1 1/2 hours
- Carve & serve with the plum mixture