This chicken dish gets its flavor from first rubbing it with a spice mixture, and then basting it with a juice and plum mixture. 

Caroline Wright
Recipe by Health October 2015


Credit: Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary test

5 mins
1 hr 5 mins
1 hr 10 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

372 calories; fat 14g; saturated fat 3g; protein 48g; carbohydrates 14g; fiber 1g; cholesterol 150mg; iron 3mg; sodium 535mg; calcium 35mg.