Chipotle-roasted chicken with plum and tarragon salad
For this rich summer roast, make sure your plums are ripe and sweet, but still firm, to balance the heat and acidity in the chicken. There’s very little work involved, but the chicken will definitely benefit from marinating overnight.
10 mins
Prep
1 hr
Marinate
35 mins
Cook
4 people
Serving size
Ingredients
8 chicken thighs (1.2kg), skin on and bone in, patted dry
1 garlic clove, crushed
1 large whole dried chipotle chilli, roughly chopped
50ml olive oil
2 lemons - finely grate the zest of 1 and shave 3 strips of peel from the other
3 tbsp Worcestershire sauce
4 firm plums (360g), each cut into 8 wedges
15g tarragon leaves
20ml red-wine vinegar
Salt and black pepper
Method
- Add the chicken to a large bowl with the garlic, chilli, three tablespoons of oil, the lemon zest, a teaspoon of salt and plenty of pepper. Mix to combine, cover and marinate in the fridge for at least an hour – preferably overnight.
- Heat the oven to 200C/390F/gas 6. Add the Worcestershire sauce to the bowl with the chicken, mix well, and then transfer to a 30cm x 20cm high-sided baking tray, skin side up. Roast for 15 minutes, baste, increase the temperature to 230C/450F/gas 8, and roast for another 20 minutes or so, until cooked through. Baste again halfway through so the chicken is crisp and a deep golden-brown.
- Make the salad as close as you can to serving. Finely chop the strips of lemon peel and add to a bowl with the plums, tarragon, vinegar, the remaining teaspoon of oil, a pinch of salt and a good grind of pepper. Toss everything together and serve alongside the chicken.
Chilli Salt
£4.40