Roasted Sumac Chicken with Plums

1 large Lemon

1 T. ground Sumac

4 tsp. Salt

1 ½ tsp. Pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 tablespoons extra-virgin olive oil, plus more for drizzling 2 garlic cloves, grated on a Microplane or minced

1 whole chicken (4 to 5 pounds), patted dry with paper towels

1/2 bunch fresh thyme sprigs, about 6 sprigs, plus more for garnish 6 sprigs, plus more for garnish

 

5 medium plums, pitted and cut into 1-inch chunks (about 1 2/3 cups)

2 shallots, very thinly sliced

2 to 4 teaspoons honey, to taste

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 Bay Leaf, torn in half

 

Prepare the chicken: Grate the zest from the lemon and place it in a small bowl. Set aside the bald lemon.  Stir the sumac, salt, pepper, cinnamon, and allspice into the lemon zest until combined. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chicken, including inside the cavity. Place the thyme in the chicken cavity. Place the chicken on a rimmed baking sheet and marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours. Heat the oven to 45O°F. Transfer the baking sheet to the oven, and roast the chicken for 30 minutes. Meanwhile, prepare the plums: In a medium bowl, mix together the plums, shallots, honey, salt, cinnamon, allspice, and bay leaf. Set aside. Squeeze 1 teaspoon juice from the reserved bald lemon into a small bowl, and mix it with the remaining 1 tablespoon olive oil; drizzle this over the chicken. Then add the plum mixture to the baking sheet and continue to roast until the bird is golden-skinned and cooked through, 20 to 35 minutes.  Let the chicken rest, covered lightly with aluminum foil, for 10 minutes. Then carve and serve it with the plums, garnished with thyme sprigs.