Chicken and Plum Tray Bake with Smashed Potatoes


  1. Preheat oven to 200°C (or 180°C fan-forced). Line a baking tray with baking paper for the potatoes.
  2. Peel and cut the potatoes into quarters and trim the green beans. Crush the garlic.
  3. Combine hoisin and soy sauces and garlic in a large bowl. Season with black pepper. Cut chicken into 8 pieces (discarding backbone) and toss through hoisin mixture. Place chicken pieces in large baking dish in a single layer and bake for 30 minutes.
  4. Halve the plums and remove the stones. Add plums to the baking tray, cut-side up and bake for a further 15 minutes or until the chicken is cooked and plums soft. Remove from oven and set aside for 5 minutes before serving.
  5. As soon as you have put the chicken into the oven to cook, boil the potato pieces in salted boiling water for 10-12 minutes until just tender, then drain.
  6. Place potatoes on a baking tray and lightly squash with a potato masher or fork. Drizzle with remaining oil and season with salt and black pepper. Bake in oven along with the chicken for 30 minutes or until golden and crisp.
  7. Remove chicken and increase oven temperature to 220°C (or 200°C fan-forced). Cook potatoes for another 5 minutes to get them extra crisp.
  8. Lightly steam the green beans over boiling water for approximately 3-4 minutes until bright and tender. Serve alongside the chicken, plums and potatoes.

TIP: Garnish the chicken with fresh rosemary sprigs.