Sheet-Pan Chicken with Roasted Plums and Onions

cooking.nytimes.com

Vironia

2 teaspoons fennel seeds

2 tablespoons fresh lemon juice

1 teaspoon grated lemon or orange zest

4 garlic cloves, finely grated

2 teaspoons honey

¼ teaspoon ground allspice

Large pinch red-pepper flakes, or to taste

1 chicken (about 3 ½ pounds), cut into parts

Kosher salt and black pepper

2 cups ripe, soft plums, pitted and cut into ¾-inch thick slices

6 fresh thyme sprigs

1 medium red onion, peeled and sliced from root to stem in ½-inch wedges

Extra-virgin olive oil, for drizzling

⅔ cup torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt, for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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