Chicken and plum traybake recipe
This elevated traybake makes the most of sweet roasted plums. Nestle them among juicy chicken breasts until everything is cooked through and the plums are jammy. A sauce made with red wine and gently spiced with cinnamon, bay and star anise is the star of the show here, coating all your wonderful pieces in a sticky glaze.
See method- Serves 4
- Takes 55 mins plus 30 mins marinating
- 468 calories / serving
Ingredients
- 6 chicken thighs, skin on, bone in
- 2 red onions, sliced
- 125ml red wine
- 2 tbsp reduced-salt soy sauce
- 3 tbsp maple syrup
- 1 tsp Dijon mustard
- 6 garlic cloves, unpeeled
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 10g fresh thyme
- 8 plums, halved and destoned
- ½ reduced-salt chicken stock cube, made up to 125ml
- 10g fresh parsley, roughly chopped
- rice or mashed potato, to serve (optional)
Each serving contains
- Energy
- 1950kJ 468.0kcal
- Fat
- 27g
- Saturates
- 10g
- Salt
- 1.1g
- Sugars
- 19g
of the Reference intake
Carbohydrate 22.2gProtein 28.3gFibre 4.2g
Method
- Mix the chicken, onions, wine, soy sauce, maple syrup, mustard, garlic, star anise, cinnamon and bay leaves together in a large bowl. Set aside for 30 mins to marinate.
- Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the thyme over the base of a large, deep roasting tin. Add the plums and chicken stock. Spoon over the marinated chicken mixture, then stir gently to ensure the chicken thighs are skin side up.
- Roast for 35-45 mins until the chicken is cooked through and the juices run clear when the thickest part of the meat is pierced with a sharp knife. Scatter with the parsley and serve with rice or mashed potato, if you like.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
