Chipotle-roasted chicken with plum and tarragon salad


  • 8 chicken thighs, skin on and bone in, patted dry

  • 1 garlic clove, crushed

  • 1 large whole dried chipotle chili, roughly chopped

  • 50 ml olive oil

  • 2 lemons – finely grate the zest of 1 and shave 3 strips of peel from the other

  • 3 tbsp Worcestershire sauce

  • 4 firm summer plums, each cut into 8 wedges (Queen Rosa or Shiro)

  • 15g tarragon leaves

  • 20ml red-wine vinegar

  • Salt and black pepper


  1. Add the chicken to a large bowl with the garlic, chilli, three tablespoons of oil, the lemon zest, a teaspoon of salt and plenty of pepper. Mix to combine, cover and marinate in the fridge for at least an hour – preferably overnight.

  2. Heat the oven to 390 F.

  3. Add the Worcestershire sauce to the bowl with the chicken, mix well, and then transfer to a large high-sided baking tray, skin side up. Roast for 15 minutes, baste, increase the temperature to 450 F, and roast for another 20 minutes or so, until cooked through. Baste again halfway through so the chicken is crisp and a deep golden-brown.

  4. Make the salad as close as you can to serving. Finely chop the strips of lemon peel and add to a bowl with the plums, tarragon, vinegar, the remaining teaspoon of oil, a pinch of salt and a good grind of pepper. Toss everything together and serve alongside the chicken.

| Adapted from Yotam Ottolenghi