INGREDIENTS
4-lb whole chicken
1/4 cup sweet plum sauce
1 head of garlic, halved
1 lemon, quartered
salt & pepper
3 tbl butter, softened
kitchen twine
1/4 cup sweet plum sauce to serve at table
Rinse chicken and cut away extra fat. Pat dry with paper towels
inside and out. Place in shallow baking dish and rub softened butter all
over chicken, tucking just a bit under the skin of breast. Season
generously with salt and pepper outside and inside cavity. Stuff with
garlic and lemon. Tie legs of the chicken together, slather sweet plum
sauce all over chicken. Set breast side down. Let sit 30 minutes at room
temperature. Preheat oven to 450F. Roast chicken 20 minutes. Turn
breast side up, lower temperature to 375F and return to oven. Continue
to roast another 60-70 minutes, brushing with additional sweet plum
sauce towards the end. You may have to loosely tent with tin foil if
skin is approaching maximum crispiness (i.e. don’t burn the skin.)
Chicken is done when juices run clear as knife tip is inserted into
chicken thigh. Thickest part of thigh without touching bone should
register 170F. Let chicken rest 10 minutes before carving. Serve with a
side of sweet plum sauce for dipping.
Note: During roasting, cover with foil if chicken skin starts to
burn, using the technique as illustrated above with bits of foil
and toothpicks. METHOD
I call this new cooking technique,
 oh but this Roast Chicken with Sweet Plum Sauce is
juicy…moist…  and for you roast chicken dark meat fans: 
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