Chicken Legs Baked with Red Plums, Rosé and Thyme

• 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.

Recipe from eatwell.co.nz