roast chicken

with plum oyster sauce

  • 8 chicken thigh fillets, skin on, bone in and trimmed
  • ½ cup (180g) oyster sauce
  • 1 tablespoon soy sauce
  • ¼ cup (60ml) water
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic, crushed
  • 1 long red chilli, thinly sliced
  • 4 plums, quartered
  • micro (baby) shiso leaves, to serve
  1. Preheat 220°C (425°F). Place the chicken in a deep-sided roasting tray. Add the oyster sauce, soy, water, ginger, garlic and chilli, and toss to combine. Turn the chicken skin-side down and cook for 15 minutes. 
  2. Turn the chicken over, add the plum and cook for a further 15 minutes or until the chicken is sticky, golden and the plum has caramelised slightly. 
  3. Serve with shiso leaves. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.11) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox