Plum-Glazed Roast Chicken Recipe

5 1 1
Plum-Glazed Roast Chicken Recipe
Plum-Glazed Roast Chicken Recipe photo by Taste of Home
Publisher Photo

Plum-Glazed Roast Chicken Recipe

Read Reviews
5 1 1
Publisher Photo
I adjusted a recipe for duck so I could use a chicken instead, and it’s been a favorite holiday entree ever since. I’ve also substituted a small 9- to 11-pound turkey.—Lily Julow, Lawrenceville, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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; 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.
Originally published as Plum-Glazed Roast Chicken in Taste of Home Christmas Annual Annual 2014

  • 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
  1. 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.
  2. Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed.
  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add pureed plums and reserved plum liquid; stir in remaining ingredients.
  4. 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.
  5. 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.)
  6. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce. Yield: 8 servings.
Originally published as Plum-Glazed Roast Chicken in Taste of Home Christmas Annual Annual 2014

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paul3303 User ID: 1713232 178562
Reviewed May. 6, 2014

"I made this recipe at the Taste of Home Cooking School show in Calusa, CA and then made it again at home the following day. It is a delicious combination of fruit and chicken. Thank you for sharing."

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