Carrot and prune-packed tzimmes is a Rosh Hashanah favourite. The sweet fruits and honey flavour lends itself well to chicken, which inspired me to combine them in this simple roasted dish – which also looks lovely and colourful.

Method

• Heat your oven to 200°C (180°C fan) 400°F (350°F).
• In a large bowl combine the honey, oil, lemon juice, pepper, spices and 1 ½ tsp salt. Add the chicken pieces, carrots, sweet potatoes, onion, garlic, apricots, prunes, and thyme and toss to combine.
• Pick out the chicken and place on a separate plate then tip the dried fruits and vegetables into a large roasting tin/dish. You want them in a single layer or as close to one layer as possible so you may need to use more than tin/dish. Add the wine plus 60ml water – dividing it between the two tins if using more than one and give it a bit of a mix.
• Cover tightly with foil and roast for 20 minutes before adding the chicken – skin side up — to the tin(s). Sprinkle each chicken thigh with salt then roast (uncovered) for about 40 minutes until the carrots and sweet potatoes are tender when pierced with a knife or fork and the chicken skin is golden brown. Baste halfway through.
• Transfer to a serving platter and pour any pan juices over.
• Serve scattered with roughly chopped parsley or some thyme leaves.

@victoriaprever