Makes 4 servings

Squeeze a few chunks of fresh lime or lemon over the finished bird and fruit. Complete the meal with a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese and a bowl full of fresh arugula dressed in a vinaigrette.

                  1/4 cup wildflower or lavender honey
                  1/4 cup olive oil
                  2 tablespoons finely chopped fresh rosemary or lavender leaves
                  2 tablespoons lime or lemon juice
                  2 teaspoons grainy Dijon mustard
                  2 cloves garlic, finely chopped
                  Coarse salt and freshly ground pepper to taste
                  1 tablespoon olive oil
            1 (4 pounds) whole organic chicken
                  4 ripe plums, halved, pitted*
                  1 lime or small lemon, cut into wedges


·       Lightly oil grill rack; heat grill to medium heat. Mix all glaze ingredients in a small bowl. Mix until well blended; set aside ¼ cup to serve with chicken.

·       Cut chicken in half with kitchen shears, rinse and pat dry. Rub with reserved 1 tablespoon oil. Place chicken halves on grill, skin-side up. Cook, turning as needed, until juices run clear (40 to 50 minutes or until 180°F in thigh meat.) Brush with honey mixture during the last 15 minutes of grilling.

·       Place fruit, cut-side down, on the grill during the last 6 to 8 minutes of grilling. Turn fruit once and brush with honey mixture.

·       Drizzle chicken and fruit with reserved 1/4 cup honey glaze and a squeeze of lime.

 *Small peaches, nectarines, or apricots may be substituted for plums.

 © Lisa Golden Schroeder, Foodesigns.com