Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under chicken.
Sprinkle chicken with rind, coriander, and pepper.
Place chicken on a rack coated with cooking spray; place rack in a shallow roasting pan coated with cooking spray.
Combine sherry, broth, juice, honey, and garlic in a small bowl; reserve 1/2 cup sherry mixture for sauce. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 350 for 30 minutes; baste with remaining sherry mixture.
Bake an additional 45 minutes, basting every 15 minutes.
Add shallots to pan; bake an additional 15 minutes, and baste.
Add almonds and plums; bake an additional 15 minutes or until thermometer registers 18
Place chicken on a platter; place shallots, plums, and almonds around chicken using a slotted spoon. Cover chicken loosely with foil; let stand 10 minutes.
Place the roasting pan over a stove-top burner.
Add reserved 1/2 cup sherry mixture to pan; bring to a boil over medium heat, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Cool slightly.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag.
Drain drippings into a bowl, stopping before the fat layer reaches the opening. Discard fat.
Remove foil from chicken and discard skin; serve sauce with chicken.
