Ruth’s Roast Chicken with Plums & Shaved Fennel, Celery, Pecorino Salad
8 colorSTHE WHY BEHIND THIS RECIPE
Okay so technically... this is Melissa Clark’s roast chicken, but with my mom’s spin on it—aka Ruth’s Roast Chicken (thank you Melissa, we love you). I was back in Minneapolis recently and hadn’t been cooking as much as I’d like because of a busy work and travel season, so I got to be sous chef while my mom made this dish. It was so good I knew I needed to write it up for you all!
It’s simple but also kind of layered, cozy but not heavy, and feels special without being super fussy. The plums get all jammy and rich in the oven, and the spice rub has cinnamon, sumac, and allspice. You could use peaches, pears, or apples depending on what’s in season.
To balance the richness, I whipped up this Shaved Fennel, Celery & Pecorino salad - crunchy, lemony, and a little salty. My mom served it all with roasted sweet potatoes from the farmers market but you could do any roasted veg or crispy potato situation.
You can mix and match the sides here but I’m partial to this combo. Enjoy!
Yields: 5-7 Servings
Total time: ~ 1 hour 45 minutes
Active time: ~30-45 minutes
Marinate chicken: 1 hour (or overnight if prepping ahead)
Bring to room temp: 30 minutes
Roast time: 1 hour 15 minutes (including basting) - could be less based on chicken size
Salad prep + chicken rest: 10–15 minutes
WHAT YOU NEED
TOOLS
Roasting pan with a rack (or a wire rack that fits over a sheet pan)
Small mixing bowl (for the spice paste)
Large mixing bowl (for the salad)
Mandoline (optional but helpful for shaving fennel!)
Citrus zester or microplane
Meat thermometer (optional, but recommended for checking doneness)
INGREDIENTS
For the Chicken + Plums:
1 whole chicken (4 to 4½ lbs)
Zest and juice of 1 lemon
3 garlic cloves, grated or minced
1 tbsp ground sumac
2 tsp kosher salt
½ tsp cinnamon
½ tsp allspice
2 tbsp olive oil, divided
1 bunch thyme, divided (half for the chicken, half for garnish)
4–5 ripe plums, halved (or quartered if large)
2 shallots, sliced into ¼-inch rounds
1 tbsp raw honey
2 tbsp water
For the Celery-Fennel Salad:
5–6 celery stalks, thinly sliced (plus leafy tops if you’ve got them)
1 fennel bulb, thinly shaved (mandoline or sharp knife)
Pecorino Romano, shaved or grated (go with your heart)
¼ cup marcona almonds or toasted nuts of choice
2 tbsp olive oil
Zest and juice of 1 lemon
Salt and freshly cracked black pepper
Optional:
Serve with some roasted potatoes or vegetables!
HOW TO DO IT
1.Spice and Marinate the Chicken
In a small bowl, combine the zest of 1 lemon, 3 grated garlic cloves, 1 tbsp sumac, 2 tsp kosher salt, ½ tsp cinnamon, ½ tsp allspice, and 1 tbsp olive oil. Mix into a thick, paste-like rub.
Pat your whole chicken dry with paper towels, then rub the spice paste all over—don’t forget the cavity. Tuck in half the bunch of thyme. Let it marinate uncovered in the fridge for at least 1 hour (or overnight if you’re prepping ahead).
2.Preheat + Plum Prep
Let the chicken come to room temp for 30 minutes. Preheat your oven to 425°F.
Meanwhile, in a roasting pan, toss 4–5 sliced plums and 2 sliced shallots with 1 tbsp raw honey, 1 tbsp olive oil, ½ tsp salt, ½ tsp cinnamon, ¼ tsp allspice, and 2 tbsp water. Spread into a single layer.
3.Roast the Chicken
Set a wire rack or roasting rack over the pan of plums. Place the chicken on the rack and roast for 30 minutes. While it roasts, whisk together the juice from the zested lemon and the remaining 1 tbsp olive oil. After 30 minutes, drizzle the lemon-oil mixture over the chicken. Return to the oven and roast for another 30–45 minutes, until golden and cooked through (165°F at the thickest part).
4.Make the Salad While the Chicken Rests
Transfer the chicken to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
In a large bowl, toss together 5–6 thinly sliced celery stalks and 1 shaved fennel bulb. Add the zest and juice of 1 lemon, 2 tbsp olive oil, and a good pinch of salt and black pepper. Fold in the pecorino and marcona almonds. Let sit for 5–10 minutes before serving, so it softens just slightly but stays bright and crunchy.
5. Carve & SERVE
On a large serving platter, spoon some of the jammy plums and shallots on the bottom of the plate. Transfer the chicken to the plate and spoon the rest over the top of the chicken. Finish with a few sprigs of fresh thyme (or any other herb you have on hand!). This is your photo op!!
Then, carve the chicken and serve with a spoonful of plum sauce. Serve with the celery, fennel, pecorino salad and roasted potatoes or roasted vegetables!
SWAPS, TIPS & TRICKS
SWAPS:Fruit
Plums → Peaches: Works beautifully. Choose ripe-but-firm peaches to avoid peach mush!
Other options: Nectarines, apricots, fresh figs, or even grapes (leave them on the stem!). In cooler months, try thick slices of pear or apples!
Spices
No sumac? Sub with extra lemon zest + a tiny pinch of smoked paprika or mild chili powder for depth.
Add heat: Mix in Aleppo pepper or red pepper flakes to the rub if you want a little kick.
Salad
No fennel? Double down on celery or add thin-sliced radish or kohlrabi for crunch.
No marcona almonds? Swap in toasted walnuts, pistachios, or hazelnuts.
Dairy-free? Skip the pecorino or sub with a sprinkle of nutritional yeast or a dairy-free hard cheese.
Tips:Crispier skin trick: Leave the seasoned chicken uncovered in the fridge overnight to dry out the skin.
Thermometer = your BFF and mine: Roast until the thickest part of the thigh hits 165°F. This will help you from over or under cooking it!
Salad timing: Toss everything but the pecorino and nuts ahead of time, then fold them in right before serving.
Nutritional Info
Per serving, yields 5-7 servings
Includes roast chicken with the shaved fennel, celery and pecorino salad.
Calories: 638
Carbohydrates: 19g
Fiber: 6g
Net carbs: 13g
Protein: 41g
Fat: 45g
Sodium: 1177mg
Sugar: 11g
