This dish is as tasty as it is colorful. Beautiful fall flavors come together with crispy, fragrant rosemary chicken legs on a bed of roasted sweet potato, plum, and red onion.
This recipe is so simple to throw together, it’s perfect for a last minute dinner or for entertaining. A complete no-brainer. Use 4 large chicken legs or 8 smaller ones to serve 4 people. Use a combination of different chicken parts if you prefer. You can easily double the recipe to feed a dinner party.
I wanted to create something beautiful with the last of this seasons plums. It was a journey because I had to make this rosemary chicken dish twice.
Unfortunately, I dropped the first attempt mid-recipe and broke my beautiful large white casserole dish in half in the process. I was sad about the dish. However, after a trip to the market to rebuy some of the ingredients and a few futile stops to replace the dish, I went rustic and used one of my seasoned and weathered pans to make the recipe in. This reminds me of how much I love sheet pan dinners.
I also love the look of the finished recipe in this pan and served it right out of the oven without fussing to arrange everything on a platter. Additionally, the onions balance out the sweet flavor of the sweet potatoes and sweet and sour plums. It all blended perfectly with the rosemary chicken.
So bye bye fresh plums and onto deeper fall flavors like pumpkin and quince. Stay tuned…
Roasted Rosemary Chicken with Plums & Sweet Potatoes
Ingredients
- 1 tablespoon chopped rosemary plus some sprigs for garnish
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 large or 8 small chicken legs
- 2 large sweet potatoes
- 1+1/2 lbs plums
- 1 large red onion
Instructions
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Preheat the oven to 400 degrees F.
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Grease an oven proof casserole dish.
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Stir the chopped rosemary into the olive oil and season with kosher salt and freshly ground pepper.
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Rinse the chicken legs and pat them dry.
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Place the chicken legs in the greased casserole dish and use a pastry brush to coat them with the seasoned rosemary oil on all sides.
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Place the dish in the oven and bake for 20 minutes.
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Peel the sweet potatoes and use a sharp knife or a mandolin to thinly slice them into rounds.
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Rinse the plums, pat dry and slice into quarters, discarding the stones.
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Peel the onion and slice thinly into rings.
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Add the sweet potato slices to the dish with the chicken. Brush the potatoes and the chicken again with the rosemary oil and bake for another 10 minutes.
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Remove the pan from the oven and arrange the plums and onion rings in the dish. Make sure the chicken legs are on top so they brown. Brush the plums and onion rings with the rest of the rosemary oil. Return the dish to the oven and bake for another 20 minutes.
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Remove from oven, Seasoned with kosher salt and freshly ground black pepper to taste, garnish with rosemary sprigs and serve.
