Roast Chicken with Plums and Almonds

Cooking Light
6 servings (serving size: 3 ounces chicken, 3 shallot halves, 4 plum quarters, about 3 almonds)

Ingredients

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1 (4-pound) roasting chicken
1 teaspoon grated lemon rind
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
Cooking spray
1/2 cup dry sherry
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons honey
1 garlic clove, minced
9 large shallots, peeled and halved
1/4 cup blanched almonds, toasted
6 firm green-skinned plums, pitted and quartered
Thyme sprigs (optional)

Preparation

Preheat oven to 350°.

Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under chicken.

Sprinkle chicken with rind, coriander, and pepper. Place chicken on a rack coated with cooking spray; place rack in a shallow roasting pan coated with cooking spray. Combine sherry, broth, juice, honey, and garlic in a small bowl; reserve 1/2 cup sherry mixture for sauce. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 30 minutes; baste with remaining sherry mixture. Bake an additional 45 minutes, basting every 15 minutes. Add shallots to pan; bake an additional 15 minutes, and baste. Add almonds and plums; bake an additional 15 minutes or until thermometer registers 180°. Place chicken on a platter; place shallots, plums, and almonds around chicken using a slotted spoon. Cover chicken loosely with foil; let stand 10 minutes.

Place the roasting pan over a stove-top burner. Add reserved 1/2 cup sherry mixture to pan; bring to a boil over medium heat, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Cool slightly. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain drippings into a bowl, stopping before the fat layer reaches the opening. Discard fat. Remove foil from chicken and discard skin; serve sauce with chicken. Garnish with thyme sprigs, if desired.

Created date

July 1998

Nutritional Information

Calories 268
Caloriesfromfat 34 %
Fat 10 g
Satfat 2.1 g
Monofat 4.6 g
Polyfat 2.2 g
Protein 26.7 g
Carbohydrate 18.7 g
Fiber 2.1 g
Cholesterol 76 mg
Iron 1.5 mg
Sodium 77 mg
Calcium 38 mg