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!
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!
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
Instant Pot Indian Butter 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 LimaPrint
Roasted Chicken with Honey-Thyme Stone Fruits
- 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 tablespoon Tagine 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
- 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.
- 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.
- 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.
- 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.