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Plum-Glazed Roast Chicken

 Plum-Glazed Roast Chicken
I found a recipe in a local newspaper back in the 60's for duckling with fruit sauce. One duck wouldn't yield the number of servings I needed so I reworked the recipe to make it with a big meaty roasting chicken or capon. It's been a favorite holiday dish ever since. A small 9- to 11-pound turkey may be substituted for chicken—I've used both. —Lily Julow, Lawrenceville, Georgia
8 ServingsPrep: 15 min. Bake: 2 hours + standing

Ingredients

  • 4 medium oranges, halved and seeds removed
  • 1 roasting chicken (6 to 7 pounds)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 can (15 ounces) plums
  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 3/4 cup thawed lemonade concentrate
  • 1/3 cup chili sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce
  • 2 drops hot pepper sauce, optional

Directions

  • Preheat oven to 350°. Arrange oranges in a shallow roasting pan,
  • cut sides down. Place chicken over oranges, breast side up. Mix
  • garlic powder and salt; rub over the outside and inside of chicken.
  • Tuck wings under chicken; tie drumsticks together.
  • Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove
  • pits from plums. Place plums in a food processor; process until
  • pureed.
  • In a large skillet, heat butter over medium-high heat. Add onion;

2 of 2

Plum-Glazed Roast Chicken (continued)

Directions (continued)

  • cook and stir 3-4 minutes or until tender. Add pureed plums and
  • reserved plum liquid; stir in remaining ingredients.
  • Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or
  • until slightly thickened, stirring occasionally. Remove 3/4 cup
  • mixture for glaze; reserve remaining mixture for sauce.
  • Remove chicken from oven; brush chicken with some of the glaze. Roast
  • 3/4 to 1-1/4 hours longer or until a thermometer inserted in thigh
  • reads 180°, brushing occasionally with remaining glaze. (Cover
  • loosely with foil if chicken browns too quickly.)
  • Remove chicken from oven; tent with foil. Let stand 15 minutes before
  • carving. Reheat reserved sauce. Serve chicken with sauce. Yield: 8
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.