Baked Chicken with Plum-Rosemary Glaze, Rustic Parsnip Mash and Warm Green Bean Salad

Name: Baked Chicken with Plum-Rosemary Glaze, Rustic Parsnip Mash and Warm Green Bean Salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: about 2.4 lb bone-in skin-on chicken thighs; 12.7 oz ripe red plums; 3 tbsp honey; 2 tbsp apple cider vinegar; 2 sprigs, 0.2 oz fresh rosemary; 4 cloves, 0.6 oz garlic; 3 tbsp olive oil; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp sweet paprika; 1.1 lb parsnips; 10.6 oz starchy potatoes; 2 tbsp butter; 1/2 cup whole milk; 1/4 tsp ground nutmeg; 10.6 oz green beans; 1.8 oz shallot; 1/3 cup sliced almonds; 1 lemon, 1 tsp lemon zest

An original baked chicken recipe featuring a glossy plum, honey and rosemary glaze, served with rustic parsnip-potato mash and a warm green bean salad with shallot and almonds. It balances sweet, herbal and toasted notes in an elegant yet approachable dish.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 approx. 1.1 kg bone-in skin-on chicken thighs (secados with papel of cocina)
3 360 g ripe red plums (boneless and chopped)
45 ml honey (for the glaseado)
30 ml apple cider vinegar (for equilibrar the glaseado)
2 sprigs, 6 g fresh rosemary (leaves chopped, divided)
4 cloves, 16 g garlic (2 chopped for the glaseado and 2 for the judías verdes)
45 ml olive oil (divided)
8 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)
2 g sweet paprika (for the chicken)
500 g parsnips (peladas and diced)
300 g starchy potatoes (peladas and diced)
30 g butter (for the puree)
120 ml whole milk (hot)
1 g ground nutmeg (for the puree)
300 g green beans (without puntas)
1 50 g shallot (thinly sliced finas)
35 g sliced almonds (tostadas lightly)
1 lemon, 4 g lemon zest (for terminar)

Nutrition facts

per serving

612 kcal

Calories

39 g

Protein

34 g

Carbs

36 g

Fat

6 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or baking dish.
2
2. Season the chicken with 1 tablespoon olive oil, 4 g salt, 2 g black pepper, and the sweet paprika. Rub well to coat the skin and meat.
3
3. In a small saucepan, combine the chopped plums, honey, apple cider vinegar, half of the chopped rosemary, and 2 minced garlic cloves. Cook over medium heat for 8 to 10 minutes, stirring, until the fruit breaks down and forms a thick sauce. Lightly mash with a spoon or fork.
4
4. Bake the chicken for 20 minutes at 220 °C / 425 °F. Remove the tray, brush the thighs with half of the plum glaze, and return to the oven for 10 more minutes.
5
5. Meanwhile, place the parsnips and potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes until very tender. Drain well.
6
6. Return the parsnips and potatoes to the hot pot. Add the butter, warm milk, nutmeg, 2 g salt, and a pinch of black pepper. Mash until rustic and keep warm.
7
7. Bring another pot of water to a boil. Cook the green beans for 3 to 4 minutes until tender but still bright. Drain and briefly cool under cold water; drain again.
8
8. Heat the remaining olive oil in a skillet over medium heat. Add the shallot and the remaining 2 minced garlic cloves and cook for 2 minutes. Add the green beans, the remaining rosemary, 2 g salt, and the rest of the black pepper. Sauté for 2 to 3 minutes. Add the sliced almonds and lemon zest, toss, and turn off the heat.
9
9. Remove the chicken from the oven, brush with the remaining glaze, and bake for 8 to 10 minutes more at 220 °C / 425 °F, until deeply golden and cooked through.
10
10. Let the chicken rest for 5 minutes. Serve a bed of rustic parsnip mash, place the glazed chicken thighs on top or alongside, and finish with the warm green bean salad with shallot and almonds.

Chef tips

If the glaze becomes too thick, add 1 to 2 tablespoons of hot water. For crispier skin, place the chicken under the broiler for 1 to 2 minutes at the end, watching closely.

Substitutions

You can substitute the plums with ripe nectarines or apricots. The almonds can be replaced with sunflower seeds if you need to avoid tree nuts. Whole milk can be swapped for an unsweetened plant-based drink, though the mash will be less rich.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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