A simple sheet pan chicken and plums recipe featuring crispy saffron- and garlic-infused chicken topped with a sweet and savory plum pan sauce. For best results, allow chicken to sit overnight with the spice rub. Recipe adapted from Melissa Clark for The New York Times.
At least a couple hours ahead of time, but preferably the night before, make spice rub for the chicken. With a mortar and pestle, grind saffron threads, cumin, and red pepper flakes. Add garlic, lemon zest, and sea salt, and smash into a rough paste. Mix with olive oil.
Rub mixture all over chicken, making sure to coat both sides. Cover and set in the fridge 2 hours or longer.*
In a medium-sized bowl, toss plums with shallots, lemon, olive oil, ginger, honey, allspice, and sea salt.
*In the interest of fewer dishes, I stored the spice rubbed chicken on a sheet pan. When it was time to cook, I just added the plum mixture and slid it into the oven.
**Depending on the size of the plum, this may mean halves, quarters, or sixths.
***To make recipe Whole30-compliant, omit honey.