Chicken Legs Baked with Red Plums, Rosé and Thyme

Chicken Legs Baked with Red Plums, Rosé and Thyme

Serves 4


  • 4 chicken legs, leg and thigh
  • 2 red onions, cut into wedges
  • 6 cloves garlic, peeled
  • 10 red-flesh plums (about 400g), halved and
  • stoned, or canned plums
  • ¼ cup rosé wine
  • 3 sprigs fresh thyme
  • 3 tbsp extra virgin olive oil


  1. Heat the oven to 190°C.
  2. Put the chicken, onions, garlic, plums, rosé and thyme in a large roasting dish and mix well (use your hands).
  3. Arrange the chicken so it’s skin-side up, and tuck the plums and onions around it.
  4. Drizzle over the olive oil and season everything well with salt and pepper to taste.
  5. Bake for 30-35 minutes, until the chicken is cooked through.
  6. Pour off the liquid into a small pot set over high heat.
  7. 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.
  8. To serve, give everyone a portion of chicken and the roasted onions, plums and garlic.
  9. Drizzle over the reduced juices and serve.

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