Chipotle roasted chicken with plum and tarragon salad

Step 1

Add the chicken to a large bowl with the garlic, chilli, three tablespoons of oil, the lemon zest, a teaspoon of salt and plenty of pepper. Mix to combine, cover and marinate in the fridge for at least an hour – preferably overnight.

Step 2

Heat the oven to 200C/390F. Add the Worcestershire sauce to the bowl with the chicken, mix well, and then transfer to a 30cm x 20cm high-sided baking tray, skin side up. Roast for 15 minutes, baste, increase the temperature to 230C/450F, and roast for another 20 minutes or so, until cooked through. Baste again halfway through so the chicken is crisp and a deep golden-brown.

Step 3

Make the salad as close as you can to serving. Finely chop the strips of lemon peel and add to a bowl with the plums, tarragon, vinegar, the remaining teaspoon of oil, a pinch of salt and a good grind of pepper. Toss everything together and serve alongside the chicken.