Chicken legs baked with red plums, rosé and thyme

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

1. 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.
2. 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.
3. To serve, give everyone a portion of chicken and the roasted onions, plums and garlic. Drizzle over the reduced juices and serve.

See more of Lucy's plum recipes

• Plum, black bean and beetroot salad with pickled red onions and pomegranate molasses

• Roasted plum and cinnamon ice cream