Preheat the oven to 375 degrees F. Line a baking pan with parchment paper. Set the chicken, skin-side up, in the pan; season with salt and pepper. Roast the chicken for 45 to 50 minutes, or until cooked through.
When the chicken is 15 minutes from being done, make the sauce by combining the plum sauce, soy sauce, ginger, orange juice and lime juice in a small pot. Bring to a simmer over medium heat, and then reduce to low, cover and reserve until needed.
When the chicken is cooked, arrange on a platter, top with plum sauce, sprinkle with peanuts and green onion and serve.
Note: Plum sauce is sold in the Asian foods aisle. Peanuts are available in bulk foods.
Recipe Options: Instead of eight chicken thighs, roast four larger bone-in chicken breasts and serve one per portion with the plum sauce and nuts. Instead of peanuts, top the chicken with roasted unsalted cashews, coarsely crushed. If you enjoy its pungent taste, instead of green onion, sprinkle the chicken with chopped cilantro, to taste.