Sticky Chicken & Plum Traybake with Tarragon & Pistachios
This stunning one pan Sticky Chicken & Plum Traybake features spiced, marinated chicken roasted with caramelized plums in an orange maple glaze. Topped with fresh tarragon & pistachios for an easy, elegant dinner.
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.