This is a one-dish wonder that lets the oven do all the work. Use apple juice or water with a squeeze of lemon juice instead of wine, or switch the red plums, red onions and rose for white onions, golden plums and a fruity chardonnay.
Ingredients
| 4 | Free-range chicken legs, leg and thigh, or use 1.2kg bone-in, skin-on chicken thighs (Main) |
| 2 | Red onions, cut into wedges |
| 6 cloves | Garlic, peeled |
| 10 | Red-flesh plums, (about 400g), halved and stoned (Main) |
| ¼ cup | Rosé wine (Main) |
| 3 sprigs | Fresh thyme (Main) |
| 3 Tbsp | Extra virgin olive oil |
Directions
- Heat the oven to 190C. Put the chicken, onions, garlic, plums, rosé and thyme in a large roasting dish and mix well (use your hands). Arrange the chicken so it's skin-side up, and tuck the plums and onions around it. Drizzle over the olive oil and season everything well with salt and pepper to taste.
- Bake for 30-35 minutes, until the chicken is cooked through. Pour off the liquid into a small pot set over high heat. Cover the roasting dish loosely with foil and set aside in a warm place while the liquid in the pot bubbles away for five minutes.
- To serve, give everyone a portion of chicken and the roasted onions, plums and garlic. Drizzle over the reduced juices and serve.
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