Tangy Lemon Plum Chicken
Elevate your dinner table with this irresistible Tangy Lemon Plum Chicken, a dish that perfectly balances savory, sweet, and tangy flavors in one skillet. Succulent, crispy-skinned chicken thighs are paired with juicy, roasted plums and a zesty lemon-honey glaze, all infused with aromatic garlic, thyme, and warm spices like cumin and paprika. The dish is baked to perfection, creating a rich, jammy sauce that’s perfect for pairing with rice, roasted vegetables, or crusty bread. Ready in under an hour, this oven-baked chicken recipe combines ease with elegance, making it a show-stopping choice for weeknight meals or special occasions. Garnished with fresh parsley, this one-pan wonder is not only delicious but also a feast for the eyes.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 4 pieces plums (ripe, pitted and quartered)
- 1 piece lemon (zested and juiced)
- 2 tablespoons honey
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large, oven-safe skillet or cast iron pan, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 2 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the ground cumin, paprika, and fresh thyme leaves, cooking for another 30 seconds to bloom the spices.
Add the chicken broth, lemon juice, honey, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, skin-side up, and scatter the quartered plums around the chicken.
Sprinkle the lemon zest over the dish and transfer the skillet to the preheated oven.
Bake uncovered for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the plums have softened into a jammy consistency.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Serve the Tangy Lemon Plum Chicken with rice, roasted vegetables, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 15.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
