Heat the oven to 220 C, 200 C fan, 425 F, gas 7 . Put the orange halves into the chicken’s cavity, drizzle a little oil over the chicken and season generously with black pepper and sea salt, and roast for 20 minutes.
Meanwhile, toss the plums with the honey, lemon and the oil, season and add the rosemary. After the chicken has been in for 20 minutes, reduce the oven heat to 190 C, 170 C fan, 375 F, gas 5, arrange the plums around the chicken and roast for a further 30-40 minutes, until the juices run clear from the chicken. Allow to rest for 10 minutes, before carving and serving with salad or green veg, and new potatoes
- 1 whole, free-range chicken, about 1.8kg (4lb)
- 1 small orange, halved
- 8 plums, halved and stoned
- 3tbsps honey
- squeeze lemon juice
- 1tbsp oil, plus extra for drizzling
- 4 sprigs rosemary
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