Chicken Legs with Plums and Bok Choy

Chicken Legs with Plums and Bok Choy

We love an easy one-pan recipe that minimizes time and mess in the kitchen.  It's also a treat to discover new combinations of flavors to combine with chicken. In this case, sweet, juicy plums and Chinese five spice powder, which is typically a combination of cinnamon, fennel seed, star anise, cloves and either fennel seeds, sichuan peppercorns, or ginger. Five spice actually refers to the flavors - sweet, bitter, sour, salty, and savory - so the actual spices that represent them can vary. Having all those palate pleasers in one recipe makes for an adventurous dish we think you'll really enjoy.

Makes 4 Servings

Preparation time: 10 min
Cooking time: 40 min
Total time: 50 min
Difficulty: easy


6 Grass Roots’ Pasture-Raised Chicken Leg Quarters
1/4 cup oyster sauce
1/4 cup plum sauce
2 tsp fresh ginger, peeled and minced
1/2 tsp Chinese five spice powder
6 plums, halved and stoned
2 baby bok choy, washed and quartered
2 cups jasmine rice, cooked per package directions


  1. Preheat the oven to 400°F.
  2. In a large bowl, combine oyster sauce, plum sauce, ginger, and five spice. Add chicken and toss together until well coated.
  3. Line a baking sheet with parchment paper and arrange the chicken in a single layer. Bake, turning chicken occasionally, for about 30 minutes.
  4. Add the plums and bok choy to the same baking sheet with the chicken. Continue to bake for another 10 minutes until the plums are soft and begin to caramelize, the bok choy begins to wilt, and the chicken is completely cooked through.
  5. Transfer to a serving platter and serve with jasmine rice.

Nutrition facts:
Amount per serving
Calories 485
Total Fat 19.3g
Saturated Fat 5.2g
Cholesterol 104mg
Sodium 482mg
Total Carbohydrate 42.2g
Dietary Fiber 6.2g
Total Sugars 15.5g
Protein 38.5g