Roast Chicken Thighs with Citrus and Plums

Celeste Howard // Savor Your Saturday


August 31  

This recipe is a heartwarming combination of both gourmet and comfort that will feed the whole family—wonderful for a fall evening! The seasoned chicken is a fragrant masterpiece with perfectly caramelized plums and shallots. Serve with roasted cauliflower and farro, rice, or cous-cous.

-MIHC Team


  • 2 large lemons
  • 1 large orange
  • 4 ½ teaspoons kosher salt
  • 1 tablespoon black pepper
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon allspice
  • 5-6 tablespoons olive oil
  • 3 cloves of garlic, crushed
  • 8-10 chicken thighs, bone-in, skin-on
  • fresh thyme (1 bunch)
  • 1.5 – 2 pounds plums, cut in half and quartered
  • 3-4 shallots, cut into rounds
  • 4 tablespoons honey
  • 2 bay leaves


Heat oven to 425° . Zest the lemons and orange and place zest in small bowl. Meanwhile, stir salt, pepper, 1 tsp cinnamon and 1 tsp allspice into the zest. Stir in 3 tablespoons olive oil and garlic. Rub this blend all over the chicken thighs.

In a large roasting pan combine the plums, shallots, honey, remaining oil, and spices. Add 2-4 tablespoons of water, and spread this evenly in the roasting pan. Top the plum-shallot combination with the chicken thighs and roast for 30 minutes.

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