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Roast chicken legs and plums

Name: Roast chicken legs and plums
Prep time: 10 min
Cook time: PT30-35M
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Nov 10
Updated: 18 Mar 24

Got a glut of plums? Lucky you! The plums in this roast chicken recipe give the meat a delicious fruity, sticky flavour – best eaten with your fingers.

Easy
December 2010

Test kitchen approved

Serves 4
Takes 10 minutes to make, 30-35 minutes to cook

Got a glut of plums? Lucky you! The plums in this roast chicken recipe give the meat a delicious fruity, sticky flavour – best eaten with your fingers.

Nutrition: per serving

Calories: 410kcals
Fat: 15g (4.7g saturated)
Protein: 52.9g
Carbohydrates: 17.1g (14.8g sugars)
Salt: 0.9g

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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

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Method

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.
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).
Roast in the oven for 35-40 minutes until the chicken is cooked through, sticky and golden. Serve with creamy mash.

Recipe from December 2010 Issue

Nutrition

Nutrition: per serving

Calories: 410kcals
Fat: 15g (4.7g saturated)
Protein: 52.9g
Carbohydrates: 17.1g (14.8g sugars)
Salt: 0.9g

delicious. tips

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.

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Published: 30 Nov 10
Updated: 18 Mar 24

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Olga Constantinova says:

2nd Jun 2015 at 10:41 pm

I love this recipe because it combines the sofistication of taste (sour- sweet -savoury) and great appeal

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