Subtle flavors of allspice and honey weave thru the roasted chicken making this a great addition to your weekday meals. It taste fancy and but comes together with ease.
Marinate the chicken at least 2 hours or overnight.
Serve with quick seared green beans or creamy mashed potatoes.
Prep Time10 minsCook Time50 minsTotal Time1 hr
INGREDIENTS
4 Chicken thighs
1 tsp Lemon zest
½ Lemon, squeezed
2 Garlic cloves, minced
2 tsp Honey
¼ tsp Allspice, groundCinnamon can be substituted
¼ tsp Crushed red pepper
4 Stone-fruit; nectarines or plums, sliced into wedges
4 Thyme sprigs 1 tsp dried thyme to substitute
1 Medium red onion, cut into wedges
Salt & pepper to taste
Olive oil
DIRECTIONS
1Mix together ingredients; lemon zest thru red pepper flakes. In a large ziplock bag, or glass dish, add chicken thighs and spice mixture, along with a pinch of salt and pepper. Make sure to coat each side of the chicken.
Add stone-fruit pieces and thyme sprigs.
Marinate at least 2 hours or over night.
2Preheat oven to 400 degree. Using a large sheet pan, spread out chicken (skin side up), fruit and marinade. Add onion wedges. Sprinkle salt and pepper over the pan along with a drizzle of olive oil.
3Bake for 45-50 minutes, until skin is crispy and chicken is no longer pink.
4Make sure to serve chicken pieces with fruit and a drizzle of the pan juices.
Ingredients
4 Chicken thighs
1 tsp Lemon zest
½ Lemon, squeezed
2 Garlic cloves, minced
2 tsp Honey
¼ tsp Allspice, groundCinnamon can be substituted
¼ tsp Crushed red pepper
4 Stone-fruit; nectarines or plums, sliced into wedges
4 Thyme sprigs 1 tsp dried thyme to substitute
1 Medium red onion, cut into wedges
Salt & pepper to taste
Olive oil
Directions
1Mix together ingredients; lemon zest thru red pepper flakes. In a large ziplock bag, or glass dish, add chicken thighs and spice mixture, along with a pinch of salt and pepper. Make sure to coat each side of the chicken.
Add stone-fruit pieces and thyme sprigs.
Marinate at least 2 hours or over night.
2Preheat oven to 400 degree. Using a large sheet pan, spread out chicken (skin side up), fruit and marinade. Add onion wedges. Sprinkle salt and pepper over the pan along with a drizzle of olive oil.
3Bake for 45-50 minutes, until skin is crispy and chicken is no longer pink.
4Make sure to serve chicken pieces with fruit and a drizzle of the pan juices.
Roasted Chicken & Stonefruit
Fish Food
