Roasted Chicken and Plums Recipe


  • 4 tsp olive oil
  • 4 skinless boneless chicken breasts
  • Sea salt and freshly ground black pepper
  • 1 tsp picked thyme leaves
  • 600g baby potatoes, halved if large
  • 40g butter
  • 1 red onion, finely sliced
  • 4-6 medium/small plums, stoned and quartered
  • 50g caster sugar
  • ½ tsp ground cinnamon
  • 100ml white wine vinegar
  • 320g green beans


Calories columnFat columnSaturates columnSugars columnSalt column
477 per serving
24% %GDA
13g per serving
19% %GDA
6g per serving
30% %GDA
22g per serving
24% %GDA
0.70g per serving
12% %GDA


  1. Preheat the oven to 200°C, fan 180°, gas mark 6.

  2. Season the chicken with salt and black pepper.

  3. Heat an ovenproof frying pan until hot. Add half the oil and the chicken breasts and fry on each side for a couple of minutes until golden. Scatter the thyme over the top then place in the oven or transfer to a roasting tray, and roast for 15-18 minutes until the chicken is cooked through.

  4. Meanwhile, place the potatoes into a large saucepan. Cover with water, place over the heat and bring to the boil. Turn the heat down and simmer for 15-20 minutes until tender. Drain and return to the pan, add the butter and toss to coat. Season with salt and black pepper.

  5. Heat a second frying pan until hot. Add the remaining oil and the red onion and fry for 2-3 minutes until just softened.

  6. Add the plums and fry for 2 minutes, then stir in the sugar, cinnamon and the vinegar and bring to a simmer. Cover with a lid and cook for 10 minutes until the plums have softened.

  7. Bring a pan of salted water to the boil, add the green beans and simmer for 3-5 minutes until tender then drain and return to the pan.

  8. Divide the chicken and potatoes between serving plates, then spoon the plums over the top. Serve the green beans alongside.