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.
- 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.