Let’s talk about the kind of dinner that feels special but asks for almost no effort on a busy weeknight. This Sticky Chicken and Plum Traybake is exactly that. Imagine juicy, bone in chicken thighs roasted to golden perfection in a sweet, savory, and warmly spiced glaze, nestled with roasted plums that caramelize into jammy perfection. It’s a stunning, complete meal that cooks entirely on one baking sheet, filling your kitchen with the most incredible aroma of orange, cinnamon, and allspice.
This dish is a beautiful celebration of late summer and early fall flavors, but it’s comforting enough to make year round. The plums roast down into a delicious, tangy sweet sauce that mingles with the chicken juices and orange maple glaze. Topped with fresh tarragon and crunchy pistachios, it’s a meal that’s anything but boring and is guaranteed to impress. Let’s get baking!
Why You’ll Love This Chicken & Plum Traybake
- True One Pan Wonder: Everything protein, fruit, and sauce roasts together on a single baking sheet. That means incredible flavor and almost zero cleanup.
- Effortlessly Elegant: The combination of sticky chicken, jewel toned plums, and beautiful garnishes looks like it came from a fancy bistro, but the process is wonderfully simple.
- Sweet, Savory & Warmly Spiced: The glaze with orange, maple syrup, cinnamon, and allspice creates a complex, addictive flavor that’s perfectly balanced.
- Perfect for Entertaining or Family Dinners: It’s impressive enough for guests (who will think you slaved all day) but easy and reliable enough for a stress free family meal.
- Meal Prep Friendly: The chicken marinates beautifully, so you can prep ahead. Leftovers are also fantastic cold or reheated.
Let’s Make the Sticky Chicken & Plum Traybake
The magic here is in the marinade and the roasting process. The chicken soaks up flavor, then roasts while basting in its own delicious juices and the fruit’s syrup.
Ingredients You’ll Need
For the Marinade & Chicken:
- 3 tablespoons olive oil
- 1 ½ teaspoons ground allspice
- ½ teaspoon ground cinnamon
- 1 large clove garlic, minced or crushed
- Zest of 1 large orange (scrubbed clean)
- 1 teaspoon fine sea salt (or kosher salt)
- Freshly ground black pepper
- 2.2 lbs (1 kg) bone in, skin on chicken thighs (about 6-8 thighs)
For the Glaze & Roasting:
- Juice of the large orange (about ⅓ to ½ cup)
- 1 tablespoon pure maple syrup
- 1 lb (500g) fresh plums (about 6-8), quartered and pitted
For the Garnish:
- 2-3 tablespoons fresh tarragon leaves, chopped
- 3 tablespoons shelled pistachios, roughly chopped
Step by Step Instructions
1Marinate the Chicken (The Flavor Foundation!): In a large bowl, whisk together the olive oil, allspice, cinnamon, minced garlic, orange zest, salt, and several generous grinds of black pepper. Add the chicken thighs and use your hands to massage the marinade all over, making sure to get some under the skin. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight. This step is key for deeply flavorful, tender meat.
2Preheat and Arrange: Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs, skin side up, snugly in a single layer on a large, rimmed baking sheet or in a roasting pan.
3Make & Add the Glaze: In a small bowl or measuring cup, mix the fresh orange juice and maple syrup. Pour this mixture evenly over the chicken thighs.
4First Roast: Place the baking sheet in the preheated oven and roast for 20 minutes.
5Add the Plums & Baste: After 20 minutes, carefully remove the tray from the oven. Arrange the quartered plums, cut side up, in the spaces between the chicken. Using a spoon, baste the chicken and plums generously with the pan juices that have already started to caramelize.
6Final Roast & Baste: Return the tray to the oven and roast for another 25-30 minutes, basting everything once more halfway through. The dish is done when the chicken skin is deeply golden brown and crispy, the meat is cooked through (an instant read thermometer should read 165°F/74°C at the thickest part), and the plums are soft and bursting.
7Garnish & Serve: Remove the tray from the oven. Immediately sprinkle the chopped fresh tarragon and chopped pistachios over the top. Let the chicken rest for 5 minutes, then serve directly from the tray.
Serving Suggestions & Expert Tips
- The Perfect Pairings: This traybake is fantastic served over a bed of fluffy couscous, quinoa, or rice to soak up all the incredible pan sauces. A simple green salad or some roasted green beans on the side make it a complete meal.
- Choosing Plums: Use firm but ripe plums. They hold their shape better during roasting. Any variety like Black Friar, Victoria, or red plums will work beautifully.
- Don’t Skip the Garnish: The fresh, anise like flavor of tarragon and the nutty crunch of pistachios are not just pretty; they add essential fresh texture and flavor that cut through the richness. If you can’t find tarragon, fresh thyme or parsley are good substitutes.
- Marinating is Non Negotiable: For the best flavor, don’t skip the marinating time. Even 30 minutes helps, but an hour or more makes a world of difference.
- Make it Your Own: Add chunks of red onion or shallots to the tray when you add the plums. A sprinkle of red pepper flakes in the marinade adds a nice touch of heat.
This Sticky Chicken and Plum Traybake is a testament to how simple ingredients can create something truly spectacular. I hope it brings warmth and deliciousness to your table!
Sticky Chicken & Plum Traybake with Tarragon & Pistachios
Ingredients
- For the Chicken & Marinade:
- 3 tbsp olive oil
- 1½ tsp ground allspice
- ½ tsp ground cinnamon
- 1 large garlic clove minced
- Zest of 1 large orange
- 1 tsp sea salt
- Freshly ground black pepper
- 2.2 lbs 1 kg bone in, skin on chicken thighs
- For Roasting:
- Juice of 1 large orange approx. ⅓ cup
- 1 tbsp pure maple syrup
- 1 lb 500g plums, quartered and pitted
- For Garnish:
- 3 tbsp fresh tarragon chopped
- 3 tbsp shelled pistachios chopped
Instructions
- Marinate: In a bowl, mix oil, allspice, cinnamon, garlic, orange zest, salt, and pepper. Add chicken, coat thoroughly. Cover and chill for 1+ hour.
- Preheat & Arrange: Preheat oven to 400°F (200°C). Place chicken skin side up on a large baking sheet.
- Add Glaze: Mix orange juice and maple syrup; pour over chicken.
- Roast: Bake for 20 mins. Add plums to tray, cut side up. Baste with pan juices.
- Finish Roasting: Bake 25-30 mins more, basting once, until chicken is golden and cooked through (165°F).
- Serve: Garnish with tarragon and pistachios. Rest 5 mins before serving.
Notes
- Marinating: For best flavor, marinate for at least 1 hour (up to overnight).
- Plums: Use firm, ripe plums that will hold their shape when roasted.
- Serving: Excellent over couscous, rice, or with a green salad to soak up the delicious sauce.
