Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add pan broiled chicken while a mound of fresh torn herbs crowns the top. Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes.
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Transfer chicken pieces as they are done to a platter.
Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime. About UsNYT Cooking is a subscription service of The New York Times. Easy Broiled Pork Chops recipe creates the most tender, juicy and delicious chops.
An incredibly simple recipe that the whole family loves. This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you. A white platter full of Baked Pork Chops sitting on a brown table. Do you have a family member who isn’t on board with healthy eating? Maybe they think it sounds like a great idea, but when push comes to shove they turn their nose up at the mention of recipes like Kale and Brussel Sprouts Salad, Spaghetti Squash Greek Bowls and Mediterranean Veggie Sandwich.