Roasted Chicken with Honey-Thyme Stone Fruits - Danielle Walker

My kids are going back to school next week, so I am starting to get back on track with my quick and easy weeknight meals. This recipe for Roasted Chicken with Honey-Thyme Stone Fruits is a delicious combination of savory and sweet and the perfect one-pan meal for a busy school night. This recipe is a delectable fusion of pan-seared chicken breasts that have been spiced with tagine and mixed with baked peaches, apricots, and cherries. I like to serve it alongside some cauliflower rice for myself and white rice for Ryan and the kids. This will also pair well with some roasted veggies of your choice!

Roasted Chicken with Honey-Thyme Stone Fruits in a black cast iron skillet

Cast Iron
If you missed my blog post about all my favorite non-toxic cookware you can read more about why I love cast iron so much here. Cast iron is great to use when cooking meats because it evenly sears the meat and you can put it in the oven! It is an all-around great conductor of heat so it will also ensure you that the meat will cook evenly in the oven.

The Stone Fruits
My kids absolutely love stone fruits! I don’t know if it is because they live in California and are spoiled with some of the best, but they devour them. In this recipe, I used peaches, apricots, and cherries, but feel free to use whichever fruits you like best. If you want to make this recipe when stone fruits are not in season, you can get dried fruits and rehydrate by placing them in warm water for about a half-hour and then proceed with the recipe below!

Variety of stone fruit

More One Pan and Sheet Pan Meals
As a mom of 3 and working full time, the quicker and easier the meal, the better! And bonus points if there isn’t a massive clean-up afterward. Cookbook #5 is going to be filled with recipes like this Roasted Chicken with Honey-Thyme Stone Fruits but I want to share some of my favorites to hold you over until Fall of 2022!

Some of my favorites from the blog:

Instant Pot Spaghetti and Meatballs

Roasted Veggie Bowls

Instant Pot Indian Butter Chicken

Peruvian Style Chicken

Skillet Spiced Roasted Chicken with Summer Fruits 

Instant Pot Granny Sarella’s Spaghetti Sauce 

Instant Pot Sesame Orange Chicken

From Eat What You Love:

Moroccan Chicken Sheet-Pan Supper – page 210

Sheet Pan Steak Fajitas – page 223

Sheet-Pan Teriyaki Salmon with Broccoli and Asparagus – page 224

One-Pan Deconstructed Turkey Dinner – page 226

Honey-Mustard Sheet-Pan Salmon – page 213

Chicken Parmesan with Roasted Spaghetti Squash – page 214

From Meals Made Simple: 

Garlic-Herb Chicken Thighs- page 120

Beef Tacos- page 146

Rosemary Lemon Pork Chops- page 174

From Against all Grain:

Spanish Frittata with Chorizo- page 43

Slow Cooker Beef Chuck Chili – page 96

Braised Chicken in Artichoke- Mushroom Sauce- page 132

Lemon Herb-Roasted Chicken and Vegetables – page 146

Lemon-Basil Sea Bass En Papillote- page 158

I hope you enjoy this recipe, and stay tuned for more recipes coming from the archives of cookbook #5!

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photos by Ashley Lima


Roasted Chicken with Honey-Thyme Stone Fruits

  • Author: Danielle
  • Prep Time: 12 mins
  • Cook Time: 18 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Cuisine: American


  • 6 boneless, skinless chicken breasts, about 2 pounds
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • 1 tablespoonTagine Seasoning ​
  • 1/2 cup dry white wine
  • 2 plums, pitted and halved
  • 2 peaches, pitted and halved
  • 2 apricots, pitted and halved
  • 12 sweet cherries, pitted and halved 6 thyme sprigs
  • 2 teaspoons champagne vinegar
  • 1 tablespoon honey
  • 2 tablespoons chopped pistachios
  • 2 tablespoons fresh chopped mint


  1. Place the chicken breasts in a large bowl and pour in 1 tablespoon of the avocado oil, sea salt, and ​Tagine Seasoning ​. Massage the chicken with your hands to evenly coat with the spices.
  2. Preheat oven to 400F. Heat a large cast-iron pan over medium-high heat. Add the chicken and sear on both sides until well browned, about 2 to 3 minutes per side. Pour in the wine and allow it to come to a boil. Remove from the heat.
  3. Add the peaches and apricots around the chicken, cut side up. Scatter the cherries around the pan and lay the thyme sprigs on top of the chicken and fruits. Drizzle with the remaining 1 tablespoon of avocado oil and the white wine vinegar.
  4. Place the pan in the oven and roast for 15 to 17 minutes, until the chicken reads 165F on a meat thermometer when entered into the thickest part, and the peaches are golden brown on top.
    Remove the pan from the oven and drizzle the fruits with the honey. Slice the chicken breasts thinly on a diagonal and return to the pan. Spoon pan juices over top of chicken and sprinkle the pan with pistachios and fresh mint.


Roasted Chicken with Honey-Thyme Stone Fruits


  1. Holly says:

    Is there something else I can use in place of the Tagine seasoning? Having a hard time finding that at any of my local stores.

  2. Amanda Rice says:

    I made this tonight and it was delicious! Definitely unlike anything we normally cook (we eat boring meat and veg 😂) with the stone fruit, but it was so good! I’ll be adding this to our normal rotation! I’m just hoping next time mine comes out as beautiful looking as yours!

  3. Christie S says:

    Is there a sub for the wine, I can’t do any wine at all, sulfite allergy.

  4. Alexa says:

    This was delicious! I made it last week and 3 of the 4 kids ate it, so that makes it super successful in our house!

  5. Stephanie Rodgers says:

    This is seriously delicious! I’ve made this dish twice and both times were incredible. The only adjustments I made were adding a sweet yellow onion plus some chicken thighs because my husband and 2 teenage boys wanted leftovers…which they devoured. Thank you Danielle fir sharing such an easy, yummy, and beautiful recipe!

  6. Michelle says:

    This was SO good! The whole family loved it!

  7. Pamela says:

    For the tagine seasoning I used a recipe of 1 tsp paprika, 1/2 t salt, 1/2 t cumin then 1/4 t of the following: cinnamon, coriander, cardamom, garlic powder and allspice. It worked great. We all loved this dish.

  8. Dana says:

    My whole family really enjoyed this dish. So many yummy flavors. It looks fancy but is super easy and quick to make. All 5 kids gobbled it up!

  9. Elise says:

    Can this be done in the instapot?

  10. Kathy says:

    What pan would you suggest to use other than a iron pan for an electric glass stove top?

  11. Shannon says:

    This was delicious and easy! My 8 year old asked me to make it again next week. I used thighs and they made for great leftovers. Didn’t have mint, though I’m sure that would have been a great bonus flavor. Served with cauliflower rice.

  12. Tammy says:

    Can you use frozen fruit?

  13. Heather says:

    Is there anything I can sub in for the champagne vinegar? Maybe white wine vinegar?

  14. David says:

    This was so good. Curious if you have a winter/early spring variation?

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