Chicken and plum traybake recipe

Chicken Recipes Feb 15, 2022

  • Serves 4
  • Takes 55 mins plus 30 mins marinating
  • 468 calories/serving


  • 6 chicken thighs, skin on, bone-in
  • 2 red onions, sliced
  • 125ml red wine
  • 2 tbsp reduced-salt soy sauce
  • 3 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 6 garlic cloves, unpeeled
  • 2-star anise​
  • 1 cinnamon stick​
  • 2 bay leaves​
  • 10g fresh thyme
  • 8 plums, halved and destoned
  • ½ reduced-salt chicken stock cube, made up to 125ml
  • 10g fresh parsley, roughly chopped​
  • rice or mashed potato, to serve (optional)


  1. In a large mixing bowl, combine the chicken, onions, wine, soy sauce, maple syrup, mustard, garlic, star anise, cinnamon, and bay leaves. Allow 30 minutes for marinating.
  2. Preheat the oven to 220°C, fan 200°C, gas 7. Thyme should be strewn around the bottom of a large, deep roasting pan. Combine the plums and chicken stock in a large mixing bowl. Stir gently to ensure the chicken thighs are skin-side up before spooning over the marinated chicken mixture.
  3. Roast for 35-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a sharp knife through the thickest portion of the meat. If desired, garnish with parsley and serve with rice or mashed potatoes.


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