Tue, 31 August 2021
Erica Drum's Roast Chicken, Sticky Plums & Potatoes
Ingredients:
2-4 garlic cloves, crushed
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon wholegrain mustard
1 teaspoon of allspice
Sea salt and pepper
4 chicken breasts or 8 thighs (with skin)
500g plums, stoned and quartered
500g baby potatoes, halved or quartered if large
2 red onions, quartered
1 lemon, sliced
Small bunch of sage leaves
Salad leaves and bread to serve
Method:
Pre-heat your oven to 200C.
In a large bowl combine your garlic, honey, olive oil, balsamic, wholegrain mustard, allspice and lots of salt and pepper.
Add in your chicken into the marinade and toss around. Let this sit for ten minutes while you prepare the rest. You can put the chicken in this up to 4 hours before hand if you wish.
Get a large wide baking tray or oven proof dish. You want everything to be in a single layer.
Toss in your plums, potatoes, onions, lemon, sage and chicken (skin side up).
Pour over the excess marinade all over the tray and put it in the oven for 20mins.
After the 20 minutes remove the tray and toss everything around.
Be sure the chicken is facing skin side up and pop the tray back in the oven for a further 15-20 minutes until the potatoes are soft and the chicken is cooked fully.
Remove from the oven and enjoy hot, served with fresh salad and crusty bread.
