This is an easy and super flavorful roast chicken dinner to make during plum season. Adapted from NYTimes and Yotam Ottolenghi.

Ingredients

• 8 chicken thighs (1.2kg), skin on and bone in, patted dry
• 1 can adobo sauce, chilies reserved
• 2 garlic cloves, crushed
• 2 T fresh lime juice
• 2 t honey
• Salt and black pepper
• 2 c ripe, soft plums, pitted and cut into ¾-inch thick slices
• 1 medium red onion, peeled and sliced from root to stem in ½-inch wedges
• Extra-virgin olive oil, for drizzling
• 2/3 c torn mint or cilantro leaves (or a combination)

Instructions

1. Add the chicken to a large bowl with the garlic, 3 T oil, lime juice, honey, and adobo sauce (add the peppers from the can to the mix if you want it extra spicy.)
2. Mix to combine, cover and marinate in the fridge for at least an hour – preferably overnight.
3. When ready to cook, heat the oven to 425 F.
4. Spread the chicken pieces and plums on a rimmed baking pan.
5. Add onions, spreading them out around the chicken and plums.
6. Season plums and onions lightly with salt.
7. Drizzle everything with olive oil.
8. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.
9. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs.