Sheet Pan Cinnamon Chicken And Plums Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 15 minutes
Servings:
6 Servings
Ingredients
  • 3 russet potatoes
  • 1 medium red onion
  • 4 plums
  • 1 lemon
  • 3 cloves garlic, peeled and sliced
  • 10 sprigs fresh thyme, plus additional, for serving
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 cinnamon sticks, broken in half
Directions
  1. Preheat the oven to 425 F.
  2. Line a large, rimmed baking sheet with parchment paper.
  3. Chop the potatoes into 1-inch cubes.
  4. Peel, quarter, and thinly slice the red onion.
  5. Halve and pit the plums, and thinly slice the lemons.
  6. Toss to combine the potatoes, onions, garlic, and 10 sprigs thyme on the prepared baking sheet.
  7. In a medium bowl, stir to combine the oil, maple syrup, 1 teaspoon salt, ground black pepper, and ground cinnamon.
  8. Pour half of this mix over the potato mixture and toss to coat. Pour the remaining half over the chicken thighs along with remaining ½ teaspoon salt, and toss to coat.
  9. Top the potato mixture with the lemons, plums (cut-side down), and cinnamon sticks.
  10. Place the chicken thighs, skin-side up, on top.
  11. Roast for about 1 hour, or until the internal temperature of the chicken thighs registers 165 F.
  12. Transfer the chicken thighs to a plate and increase the oven temperature to 450 F.
  13. Roast the potato mixture for an additional 15 to 20 minutes, until browned and tender.
  14. Transfer the vegetables to a serving platter, top with the chicken, and garnish with additional thyme.
  15. Serve hot.