Chipotle-roasted chicken with plum and tarragon salad

Chicken thighs (1.2kg)

Chipotle chilli, large whole dried

Garlic clove

Plums (360g), firm

Worcestershire sauce

Salt and black pepper

Olive oil

Red-wine vinegar

Lemons – finely grate the zest of 1 and shave 3 strips of peel from the other

15g tarragonleaves