Roast Chicken with Plums and Almonds

By Lv2Cook

Ingredients

• 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)

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

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 350º 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 180º. 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.

Serving Size: 3 ounces chicken, 3 shallot halves, 4 plum quarters, about 3 almonds, and 2 tablespoons sauce