Preheat oven to 375 degrees. Mix the spices and salt in a small bowl. Lay the chicken on a baking sheet and sprinkle each piece on both sides with the spice mixture.
In a large skillet, heat the olive oil over medium-high heat until hot. Saute the chicken for about three minutes on each side until the skin is golden brown (you will probably need to do this in two batches.) Place the browned pieces skin-side up in a 9 by 13 roasting pan.
Saute the shallots for about a minute in the leftover oil of the pan. Add the plums, garlic, and lemon and saute for an additional minute. Add the port, and scrape up the browned bits on the bottom of the pan. Bring just to a boil, then take off heat and add the mixture (with everything) to the roasting pan of chicken.
Roast the chicken for about 40 to 45 minutes until nicely browned on outside and thoroughly cooked on the inside. Remove from oven, transfer chicken to a platter along with the plums, shallots, garlic and lemon slices (use a slotted spoon to retrieve these.) Pour the remaining liquid in the roasting pan into a sauce pan and cook over high heat until the sauce is reduced to about ¾ of a cup. Adjust for seasoning if need be and drizzle the sauce over the chicken. Scatter parsley leaves over the chicken and serve.
Serve with roasted sweet potato side dish (recipe follows).
Preheat oven to 375 degrees. Peel and cut the sweet potatoes into ½ inch pieces. Toss with olive oil, chopped rosemary, and salt in a baking dish until the potato pieces are well-coated. Bake for 30-40 minutes until the potatoes are just beginning to blacken. Remove from heat, season with additional salt to taste, and serve with chicken (this can bake simultaneously with the chicken.)