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Rosemary Roasted Chicken with Buttered Plums & Balsamic

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Ingredients

Scale

1 uncooked chicken, approximately 2 lbs. (1kg)

Salt & pepper, or your favorite seasoning mix

23 fresh sprigs of rosemary

1 lb. fresh plums, any type (500g)

3 tbsp. butter, softened (42g)

23 tbsp. good quality balsamic vinegar (30-45ml)

Instructions

Heat your oven to 400°F (204°C). Spatchcock a whole chicken by cutting out the spine and pressing it flat onto a baking pan lined with parchment. Season with salt and pepper, or your favorite seasoning mix. Lay a few sprigs of rosemary on top. Cut the plums in half, and leave in the pits. Spread softened butter on each plum  Place in oven for 1 hour, until the chicken is cooked. Drizzle with balsamic vinegar for an amazing sweet and savory meal!