Sticky Plum Roast Chicken

Looking for the perfect NZ summer recipe? This sticky plum roast chicken is a fresh take on classic apricot chicken, packed with seasonal stone fruit and bold, Asian-inspired flavours. As plums hit peak ripeness in summer, they bring a natural sweetness that pairs beautifully with a rich, sticky glaze of hoisin, soy, and honey. Whether you're hosting a barbecue, planning a laid-back Sunday roast, or just want a simple yet flavourful chicken dish, this recipe plays homage to the best of New Zealand’s summer produce.

Ingredients

• 1 whole free-range chicken (or 6 thighs) Tempeh works as a vegan alternative
• 2 red onions, peeled and quartered
• ½ cup hoisin sauce
• ½ cup plum sauce
• 4 tbsp soy sauce
• ¼ cup honey
• Salt & pepper
• A glug of olive oil
• 8 plums, halved
• 50g flaked almonds, toasted (or any nuts you like)
• A big bunch of fresh coriander

Method

1. Preheat your oven to 220°C.
2. Mix the hoisin, plum, and soy sauces with honey—this will be your sticky baste.
3. Rub the chicken with salt and olive oil, place it on a baking tray, and roast for 20 minutes.
4. Reduce the heat to 180°C, then baste the chicken every 10 minutes for the next 30 minutes.
5. Add the plums and red onions to the tray for the last 20 minutes of roasting.
6. Once cooked, sprinkle with toasted almonds and fresh coriander.
7. Serve with rice, noodles, or a crisp summer salad.