Roasted Rosemary Chicken with Buttered Plums & Balsamic

We don’t go out to eat that often because the closest restaurant is about an hour away. Granted, we are home-bodies, however, now and again its nice not to do dishes. But there are some recipes that are just too easy, and make it feel like we are out on the town.

Roasted Rosemary Chicken with Buttered Plums

The varieties of plums that we can find at the supermarket seems to be endless, and if they are in season, then you should work them into any and every dish that you can. Making Rosemary Roasted Chicken with Buttered Plums and Balsamic is savory and sweet, and can be made with any variety of plums.

Spatchcock the Chicken

If you have never spatchcocked a chicken before, it takes a bit of muscle. Using poultry shears, cut out the spine of the chicken (reserve for a later stock recipe) and place the chicken breast side up in your pan. The goal is to break apart the wishbone of the chicken so that the poultry lays flat in the pan. Press hard on the breast bone, and you should hear a crack. Brutal? Yes. But the chicken will be delicious and the skin crispy!

My sister-in-law brought us some authentic Aceto Balsamico Tradizionale di Modena from Italy many years ago, and we are just now enjoying it. I was reluctant to use it, because it is rather pricey, and she hand-carried it back in her luggage. But my son was home, and I made this chicken before he left. We were not dressed nicely, mostly in shorts and garden working clothes. No shoes, very tacky. But we were together, and if that doesn’t merit a special dish, I don’t know what would.

It’s not the restaurant that makes an occasion special; It’s the people at the table. If you have something special sitting on your shelf, use it today. Right now is always a good time.

PS I have included links to the exact balsamic vinegar that I use, but it is a bit pricey. Use the type that fits your budget.

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