Roasted sumac chicken with plums from Dinner: Changing the Game (page 25) by Melissa Clark

  • shallots
  • ground allspice
  • bay leaves
  • whole chicken
  • ground cinnamon
  • honey
  • lemons
  • sumac
  • thyme
  • plums
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • jhallen on September 12, 2022

    This was really great and really easy. I am not eating chicken so substituted 2 1-pound pork tenderloins. I halved the spice mixture recommended for the chicken. I did the plums full recipe as written and seared the pork tenderloins before putting them on top of the plum mixture, and then put it all in the oven at the same time. Great result. My plums came out perfectly.

  • snoozermoose on May 06, 2022

    Very tasty. Didn't think the plums were necessary (and mine ended up too sour). The chicken was more than delicious on its own.

  • patioweather on August 26, 2021

    I eyeballed the honey and will use less next time because the plums were too sweet. The chicken was perfect though. This was the juiciest chicken breast I have ever had. I had about a 4 1/2 lb chicken and kept it at 450 the entire time.

  • Lucylew on October 13, 2019

    Made this last week and followed the recipe but added 1/2 teaspoon of Aleppo pepper. This chicken was terrific! My husband, who says he's not really a fan of chicken, has requested this again. The plums are perfection. I chopped up the remaining chicken and plums, added sliced celery and mayo and had the absolute best chicken salad sandwiches the next day! This is definitely in contention for my favorite roast chicken recipe.

  • TrishaCP on September 29, 2018

    Just as delicious as everyone else said. My chicken was 4 1/2 lbs, and I decided to follow guidance here to turn down the oven temperature to 400 degrees after the first 30 minutes. Not sure if that's why, or if my chicken was just huge, but I needed 30 minutes longer to cook it through than the recipe specified.

  • chawkins on September 18, 2018

    Delicious! Only marinated for an hour. Used 3 large black plums which gave me a full 2 cups, 1/2 T of agave nectar in place of the honey and juice of half a lemon, other than that followed the recipe exactly in ingredients, temperature and timing, turned out real well.

  • stockholm28 on August 27, 2018

    I thought this was delicious. Rather than a sheet pan, I used a smaller 12 inch saute pan which I stuck in the oven so my plums were not spread out as much. This resulted in a rather thick plum ”sauce” rather than recognizable pieces of fruit. The chicken was very moist and I loved the tart and sweet sauce. I marinated the chicken 6 hours and used Italian prune plums. Next time, I would turn the heat down to about 400 as dkennedy suggests when the plums are added. This will be made again when plum season comes around again next year.

  • dinnermints on August 23, 2018

    Delicious! The chicken air-dried in the fridge overnight, and I did turn down the oven to 400 per a previous comment (not sure how long I ended up cooking it). I cooked it breast-side down the whole time (forgot to even consider whether that was a good idea or not), and it turned out just fine.

  • bendelker on September 24, 2017

    Just a warning that this may be the best chicken you ever make; so it may ruin other recipes.

  • Tweedles81 on September 04, 2017

    My husband is an incredible cook - and this is the best thing he has ever made! Besides adding a little bit of Aleppo pepper to the rub and using 1/2 an onion instead of the shallots, he stuck to the recipe. We marinated the chicken in the fridge for only one hour. Based on another reviewer's comment, he turned the heat down to 400 degrees when the plums were added. The total cooking time for us was 55 minutes. Everything turned out amazing! Our kids (almost 3 and almost 1) loved all of the meal components! This was the first recipe we tried in this cookbook, and we look forward to many more! My husband hates that I am a cookbook addict and tries to deter me from buying new ones whenever possible. When I told him that Melissa is coming out with an Instant Pot cookbook in October, he said "You HAVE to buy it!" Yay! :)

  • joyous on August 28, 2017

    I followed the recipe except for using half a red onion instead of shallots. The spices were burnt by the time I added the fruit. The fruit also burnt by the time the chicken was done. If I do this again (which I'm not sure I will), I'd cook at a much lower temperature.

  • jnetlw on August 20, 2017

    Opted for the 3Tbs honey with the plums. It definitely could have used the extra Tbps with the sourness of the plum variety I used. Lovely companion to the roasted chicken.

  • DKennedy on April 04, 2017

    In the NY Time Version of this recipe, Melissa does 2 birds and serves it up for Rosh Hashana.

  • DKennedy on April 04, 2017

    Another show stopper weeknight meal. I air dried my chix in the fridge o/night after seasoning lightly w/ s & p.. On the day of, I rubbed marinade all over and returned it to the fridge for 8 hours. One hour before serving, I allowed it to come to room temp. While it was doing this, I sliced up the plums, shallots, and juiced the lemon After the first 30 minutes, I took it out and turned the bird over (contrary to Melissa's advice). I also turned the oven temperature down to 400 (another deviation) before adding the plums to the bottom of the pa ). When they hit the pan juices the smell was intoxicating! Poured lemon juice and olive oil over the half-cook bird. After 20 minutes I flipped the bird back onto its legs, brushed what remained of the marinade and the lemon juice over the bird, and gave it a rest while I put the plums back in to get a little more caramelized. Then put the bird back in for 10 more minutes to crisp up before serving.

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