Roast Chicken, Sticky Plums & Potatoes

Tue, 26 August 2025

Roast Chicken, Sticky Plums & Potatoes 

Takes 1 hour  

Makes 4 portions 

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 

• 6-8 thighs (50-60mins) or you could use a whole chicken - this would require more time so between 1.5-2.5 hours depending on the size of you chicken. 

• 300g plums, stoned and quartered (you could use peaches, apricots, butternut squash or pumpkin here either) 

• 500g baby potatoes, quartered or more if large 

• 2 red onions, quartered  

• 1 lemon, sliced 

• Small bunch of sage leaves 

• Knob of butter 

• Salad leaves and bread to serve 

Method: 

1. Pre-heat your oven to 200C. 

2. In a large bowl combine your garlic, honey, olive oil, balsamic, wholegrain mustard, allspice and lots of salt and pepper. 

3. 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. 

4. Using a large oven proof dish, place it over a high heat with some oil and sear the chicken on both sides for 2 minutes. Remove and set aside. 

5. Toss in your plums, potatoes, onions, lemon & thyme. 

6. Place the chicken on top and pour over the excess marinade all over the dish and put it in the oven for 30mins covered with a lid. 

7. After the 30 minutes remove the tray and toss everything around, add a knob of butter and remove the lid. 

8. Be sure the chicken is facing skin side up and pop the tray back in the oven for a further 25-30 minutes until the potatoes are soft and the chicken is cooked fully. 

9. Remove from the oven and enjoy hot, served with fresh salad and crusty bread.