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Roast Chicken with Plums and Almonds

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


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.