- 1 free-range chicken (about 1.5 kg)
- Olive oil, for greasing
- Sea salt and freshly ground black pepper
- A few sprigs fresh rosemary
- A few cloves garlic, unpeeled
- 8 medium plums
- 1 cup chicken stock
- 3-4 honey
- Baby salad leaves, for serving
- 1 t lemon juice
Preheat the oven to 230°C. Split the chicken down the back, then remove the backbone and freeze to save for broth. Moisten both halves of the bird with oil and season.
Place, skin side up, in an oiled roasting pan and tuck in the rosemary and garlic. Roast for 30 minutes, then add the plums and cook for a further 20 minutes.
Mix the stock with the honey and spoon over the chicken.
Roast for another 10 minutes, basting once or twice, until browned. Serve dressed with the pan juices, with baby salad leaves moistened with lemon juice on the side.
TASTE’s take: The soft, sour plums are so good with the chicken and lightly honeyed pan juices that you may want to add more.