Sticky chicken and plum traybake

In a large bowl, mix the oil, spices, garlic, orange zest, salt and plenty of freshly ground black pepper. Mix to combine, then add the chicken. Turn to coat, then cover and chill for at least 1 hour (or overnight) in the fridge.

Preheat the oven to 200°C, gas mark 6. Arrange the chicken quite snugly, skin-side up, on a large baking tray. In a small bowl, mix the orange juice and maple syrup, then pour over the chicken. Roast for 20 minutes, then add the plums to the tray, cut-side up. Baste both the chicken and plums, then cook for a final 30 minutes, basting again halfway through, until the chicken is golden brown and cooked through, no pink meat remains and the juices run clear. Sprinkle over the tarragon and pistachios.