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Chipotle roasted chicken with plum and tarragon salad

Smoky chipotle chicken with crisp skin and juicy bite.
Sweet-tart plum and tarragon salad, brightened with lemon.
Warm, tangy, and bold—comforting with a little kick.

dinner ⏱ 45 min 620 kcal / portion 18.0 g carbs / portion (estimated) glutenmustard 🔗 Original source

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Chipotle roasted chicken with plum and tarragon salad
v3 · rb0e705f985 20260727Z1751 50 ml olive oil 2 pieces lemon 3 tbsp worcestershire sauce salt to taste black pepper to taste ⏳ marinate chicken with garlic, chipotle, olive oil, lemon zest, salt, and pepper 🔥 ⏳ 1 h heat oven to 200°C and prepare baking tray 🍽 add Worcestershire sauce and transfer chicken to tray, skin side up 🔥 ⏱ 15 min roast chicken, then baste 🔥 ⏱ 20-25 min increase to 230°C and roast until cooked through, baste and crisp 🔪 finely chop lemon peel strips 🔪 toss plums, tarragon, vinegar, remaining oil, lemon peel, salt, and pepper in a bowl Chipotle Roasted Chicken 🎉 8 pieces chicken thigh 1 piece garlic clove 1 piece chipotle chilli 4 pieces plum 15 g tarragon leaf 20 ml red wine vinegar chicken thigh, garlic clove, chipotle chilli 0.333 · 17 ml 1 piece worcestershire sauce 17 ml olive oil plum, tarragon leaf, red wine vinegar 1 piece 17 ml
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Preparation steps

  1. marinate chicken with garlic, chipotle, olive oil, lemon zest, salt, and pepper
  2. heat oven to 200°C and prepare baking tray
  3. add Worcestershire sauce and transfer chicken to tray, skin side up
  4. roast chicken 15 min, then baste
  5. increase to 230°C and roast 20-25 min until cooked through, baste and crisp
  6. finely chop lemon peel strips
  7. toss plums, tarragon, vinegar, remaining oil, lemon peel, salt, and pepper in a bowl

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