Roasted Chicken Thighs with Plums & Vinegar – Apricot Lane Farms

Ingredients

• 1 pound plums, halved and pitted (about 12 small plums) 1 pound plums, halved and pitted (about 12 small plums)
• 3 medium leeks, halved lengthwise and cut into 2-inch pieces 3 medium leeks, halved lengthwise and cut into 2-inch pieces
• 3 medium shallots, roughly chopped 3 medium shallots, roughly chopped
• 8 sprigs fresh thyme 8 sprigs fresh thyme
• ½ cup cold-pressed extra-virgin olive oil ½ cup cold-pressed extra-virgin olive oil
• ¼ cup sherry vinegar ¼ cup sherry vinegar
• 2 tablespoons raw honey 2 tablespoons raw honey
• 1 tablespoon fermented mustard or whole grain mustard 1 tablespoon fermented mustard or whole grain mustard
• 2 teaspoons fine sea salt 2 teaspoons fine sea salt
• 4 bone-in, skin-on chicken thighs (about 2 pounds) 4 bone-in, skin-on chicken thighs (about 2 pounds)
• ½ teaspoon freshly ground black peppercorns ½ teaspoon freshly ground black peppercorns