This chicken dish gets its flavor from first rubbing it with a spice mixture, and then basting it with a juice and plum mixture.
1 teaspoon ground coriander
1 teaspoon ground cardamom
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 lb.), at room temperature and patted dry
2 tablespoons extra-virgin olive oil
4 firm but ripe plums (about 1 1/4 lb. total), quartered and pitted
1 tablespoon honey
How to Make It
Place a rack in center of oven and preheat to 450°F. Finely grate zest from lemon; squeeze 1 Tbsp. juice into a small bowl. In a separate small bowl, stir together coriander, cardamom, 1/2 tsp. zest and 1/2 tsp. each salt and pepper.
On a large rimmed baking sheet, rub chicken with 1 Tbsp. oil, then spice mixture. Roast for 20 minutes. Reduce oven to 350°F and roast for 25 minutes longer. While chicken roasts, toss plums with honey and remaining 1 Tbsp. oil in a large bowl. Remove chicken from oven, baste with juices and scatter plums around it; roast for 20 minutes longer. Toss plums with lemon juice and 1/4 tsp. each salt and pepper. Allow chicken to rest for 10 minutes before carving.