Chipotle-roasted chicken with plum and tarragon salad

Next up is my favourite Chipotle-roasted chicken with plum and tarragon salad recipe, inspired by Ottolenghi who you might know from their famous and delicious restaurant / shop in Notting Hill, London. 

This is one I pull out of the bag time and time again! I love it as it's so nourishing and pretty quick and as you can see only needs a few ingredients.

I often double the quantities for a dinner party and will serve with their oven baked rice dish with pomegranate and olive salsa. ( I will share this with you down the line.) Pretty much prepare and let them both bake in the oven so no last minute faffing around as I find it so difficult to “chat” whilst trying to get everyone served.

Good friends who come and ferry the plates or dishes to the table are a godsend and even better when they clear the table, as I can only really start to relax once the main course is on the table and too tidy by the time we start thinking of dessert to honestly care!

Anyway, without further adieu this is our next must-try recipe for Summer which serves 4;



  • 8 Chicken Thighs (1.2 kg), skin on bone in 3 Tbsp Worcestershire sauce
  • 1 garlic clove crushed 4 firm plums (360g) cut into 8 wedges
  • 1 Large WHOLE DRIED CHIPOTLE CHILLI 15 g tarragon leave
  • 50 ml olive oil 20 ml red-wine vinegar
  • 2 lemons Maldon salt and fresh cracked pepper


  1. Add the chicken in a large bowl with the garlic and the roughly chopped dried chilli, three tablespoons of oil, the lemon zest and tsp of salt and plenty of pepper.
  2. Mix to combine, cover and marinate in the fridge for at least an hour- preferably overnight.
  3. Heat the oven to 220 c.
  4. Add the Worcester sauce to the bowl with the Chicken and mix well, then transfer to a 30cm x 20cm high-sided baking tray, skin side up.
  5. Roast for 15 minutes, baste, increase the temperature to 230C, and roast for another 20 mins or so, or until cooked through.
  6. Baste again halfway through so the chicken is crisp and deep golden-brown.
  7. Make the salad as close as you can to serving. Start by finely chopping 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.
  8. Toss everything together and serve alongside the chicken and add some rice. Ta DAAA…. you have yourself a delicious, healthy and crowd pleaser dish ready and waiting for those hungry guests.

Hope you enjoy this yummy meal and remember, if you do try making this at home please tag us in any stories so we can repost on our Instagram! Can't wait to hear what you all think of this one...

Rachel xoxo

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