Rosemary Plum Chicken


  • 1 package chicken breast and wings, bones on (2 breasts 3 wings)
  • Cavender’s all purpose Greek seasoning
  • 1/2 Cup olive oil
  • 1 small bag of fingerling potatoes
  • 1/2 stick of butter
  • 1 cup chicken broth
  • 3 plums
  • 5-6 Rosemary sprigs
  • 1 tbs lemon juice
  • Salt and pepper to taste


  1. Set oven to 450 degrees
  2. In oven safe pan or dish – mix fingerling potatoes with 4 tbs olive olive, 1 spring of rosemary finely chopped and salt and pepper to taste – place in the oven and set timer for 25 minutes – half way through add 1 cup of chicken broth
  3. While potatoes cook, season chicken on both sides with Greek seasoning – covering each piece entirely
  4. In a large pan, add remaining olive oil (add more if entire bottom of pan is not covered) – set to medium high heat and cook chicken skin side down for 5-8 minutes or until the chicken is golden brown underneath
  5. Once timer for potatoes goes off, place chicken, skin side up over potatoes and set timer for 20 minutes and place back in oven
  6. Chop plums into 1/2 inch slivers
  7. Once timer goes off for chicken and potatoes – add plums spaced evenly around the dish, sprinkle lemon juice evenly and place slivers of butter over the chicken – cook for another 10 minutes
  8. Remove from oven and garnish with rosemary sprigs as pictured above

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