The plums in this chicken recipe give the meat a delicious fruity, sticky flavour - best eaten with your fingers.
Ingredients
- 2 tbsp runny honey
- 3 tbsp grainy mustard
- 1 whole large free-range chicken, jointed into 8 pieces
- 2 red onions, cut into wedges
- 6 plums, halved and stoned
- 1 tbsp olive oil
- Small bunch of fresh thyme, leaves stripped
- 15g unsalted butter
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the honey and mustard together in a small bowl, then brush all over the pieces of chicken. Season.
- 2. Mix the onion wedges and plum halves together in a roasting tin with the olive oil, fresh thyme
- leaves and some seasoning. Dot over the butter and top with the chicken pieces (skin-side up).
- 3. Roast in the oven for 35-40 minutes until the chicken is cooked through, sticky and golden. Serve with creamy mash.
Nutritional info
Per serving: 410kcals, 15g fat (4.7g saturated), 52.9g protein, 17.1g carbs, 14.8g sugar, 0.9g salt
Chef's tip
Rub grated fresh ginger and Chinese five-spice into the chicken instead of honey and mustard for an Oriental twist. Drizzle plum sauce over the plums and onion. Roast as above.