Roast Chicken with Plums and Onions, Spiced Vegetables with Almonds and Raisins

Roast Chicken with Plums and Onions

Roasting the chicken over onions builds a savory foundation, while adding the plums partway through keeps them juicy rather than letting them collapse. A little vinegar balances the fruit and rendered chicken fat.

Ingredients

• 3 lb bone-in, skin-on chicken thighs and drumsticks, about 8 pieces
• 2 medium yellow onions, cut into thick wedges with a little root attached
• 4 medium firm-ripe red plums, pitted and quartered
• 4 cloves garlic, lightly crushed
• 2 tbsp extra-virgin olive oil
• 2 tsp finely chopped fresh rosemary
• 1½ tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• ⅓ cup unsalted gluten-free chicken stock
• 1 tbsp red wine vinegar, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Pat the chicken very dry and season with the salt, pepper, and rosemary, including beneath the skin where accessible.
2. Toss the onions and garlic with 1 tablespoon olive oil in a shallow roasting pan large enough to hold the chicken without crowding. Arrange the chicken skin-side up among the onions and rub its skin with the remaining oil.
3. Pour the stock and 2 teaspoons vinegar around, not over, the chicken. Roast on the upper rack for 25 minutes.
4. Turn the onion wedges in the juices and nestle the plum quarters between the chicken pieces, leaving the skin exposed. Roast for another 20–30 minutes, until the skin is golden, the onions are tender, and the thickest part of each chicken piece reaches 175–185°F without touching bone.
5. Transfer the chicken and plums to a warm platter and rest for 10 minutes. If the juices are watery, simmer them with the onions in a stovetop-safe roasting pan, or transfer to a saucepan, for 3–5 minutes.
6. Skim excess fat if needed. Taste the juices and add the remaining teaspoon vinegar and a little salt as needed; spoon around the chicken and plums.

Notes

• Use firm-ripe plums: very soft fruit may need only the final 10–15 minutes in the oven.
• Chicken is safe at 165°F, but thighs and drumsticks become more tender at the higher finishing temperature given here.

Spiced Vegetable Medley with Almonds and Raisins

Roasting the vegetables in uncrowded pans develops browned edges without steaming the zucchini. Bloomed spices, plumped raisins, and toasted almonds bring fragrance, sweetness, and crunch to the finished medley.

Ingredients

• 1 medium sweet potato, about 10 ounces, cut into ¾-inch cubes
• 2 medium carrots, cut into thick half-moons
• 1 small eggplant, about 10 ounces, cut into 1-inch cubes
• 2 small zucchini, cut into ¾-inch half-moons
• 1 medium yellow onion, cut into ¾-inch pieces
• 1 cup cooked chickpeas, rinsed, drained, and dried
• 4 tbsp extra-virgin olive oil, divided
• 1 tsp fine sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground cinnamon
• ⅓ cup raisins, dark or golden
• ⅓ cup sliced almonds
• 1 tbsp fresh lemon juice, plus more to taste
• 2 tbsp hot water

Instructions

1. Toss the sweet potato and carrots with 1 tablespoon olive oil and about one-third of the salt. Spread on a large rimmed sheet pan and roast at 425°F for 10 minutes.
2. Toss the eggplant, zucchini, onion, and chickpeas with 2 tablespoons olive oil, the remaining salt, and the pepper. Spread across the first pan and a second pan, keeping everything in a loose single layer.
3. Roast for another 25–35 minutes, turning once and rotating pans as needed, until the roots are tender, the eggplant is creamy inside, and the zucchini has browned edges. Remove individual vegetables early if they finish before the others.
4. Meanwhile, soak the raisins in the hot water for 10 minutes. Toast the almonds in a dry small skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden; transfer to a bowl.
5. Warm the remaining tablespoon olive oil in the skillet over low heat. Stir in the cumin, coriander, and cinnamon for 20–30 seconds, just until fragrant. Add the raisins and their soaking liquid, then remove from the heat.
6. Gently toss the roasted vegetables and chickpeas with the spiced raisin mixture and lemon juice. Taste for salt and acidity, then fold in most of the almonds, reserving the rest for serving.

Notes

• If oven space is tight, roast the vegetables first and warm them briefly while the chicken rests. Crowding the pans will soften their browned edges.
• For a chickpea-free version, omit the chickpeas; the medley is substantial without them.

Overall Timing / Workflow

The chicken and vegetables share one oven temperature. A short head start for the vegetables lets their denser pieces soften while the chicken is prepared.

Instructions

1. 0:00 — Heat the oven to 425°F. Cut the vegetables, onions, and plums; keep the plums separate.
2. 0:15 — Start roasting the sweet potato and carrots. Season the chicken and arrange it over its onions.
3. 0:25 — Add the remaining vegetables to the vegetable pans and put the chicken on the upper rack. Use convection if available and leave space for air circulation; if the pans do not fit comfortably, finish the vegetables before roasting the chicken.
4. 0:30 — Soak the raisins, toast the almonds, and prepare the spiced oil.
5. 0:45 — Check and turn the vegetables. Remove them as they become tender and browned.
6. 0:50 — Add the plums to the chicken. Toss the cooked vegetables with the spiced raisins and lemon.
7. 1:10 onward — Check the chicken temperature. Once cooked, rest it for 10 minutes, reduce its pan juices if needed, and warm the vegetables briefly in the oven. Add the almonds just before serving.

Plating

Keeping the vegetables beside the chicken preserves their texture and lets the plum-onion juices remain a distinct part of the plate.

Instructions

1. Arrange a thigh and drumstick on each warm plate, with plum wedges and onion petals tucked between them.
2. Spoon a little pan juice around the chicken, avoiding the crispest skin.
3. Mound the spiced vegetables alongside and scatter over the reserved toasted almonds. Serve extra pan juices at the table.

Leftover Path

Storing the fruit and juices with the chicken keeps the meat moist, while separate vegetables and almonds are easier to refresh without becoming soggy.

Instructions

1. Refrigerate the chicken, plums, and onions with their juices in a shallow covered container within 2 hours of cooking. Store the vegetables separately and keep any unused toasted almonds airtight.
2. Use refrigerated leftovers within 3–4 days. Reheat the chicken with its juices in a covered baking dish at 325°F until it reaches 165°F; uncover briefly at the end.
3. Warm the vegetables on a sheet pan at 400°F for 10–15 minutes, then brighten with a little lemon and add the reserved almonds.
4. For another meal, shred the chicken and serve it with the warmed vegetable medley, chopped plums, and a spoonful of the onion pan juices.