Instructions

For the Roasted Chicken:

1. In a small bowl mix together the rosemary, garlic, salt and pepper.
2. Cut off any excess fat; gently lift the skin and add some of the rub to each piece of chicken.
3. Place chicken on a baking sheet; cover with plastic wrap and place in the refrigerator for 2 to 4 hours.
4. Preheat oven to 450 degrees.
5. Let chicken sit at room temperature 30 minutes.
6. Place chicken on a wire rack on top of a baking pan.
7. Position a rack in the center of the oven.
8. Roast 55 minutes or until a thermometer inserted into the thickest portion of the breast reaches 165 degrees.
9. Let rest 15 minutes before serving.
10. To serve add a spoonful of the Apple and Plum Compote.

For the Apple and Plum Compote:

1. Put the apples, plums, jelly, wine , dry mustard, mustard seeds and a generous pinch of salt into a small saucepan.
2. Bring just to a simmer, stirring occasionally, until the apples are tender but not mushy (about 10 minutes).
3. Let the mixture cool to room temperature.