Roasted Chicken & Stonefruit

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.

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

Mix 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.

Preheat 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.

Bake for 45-50 minutes, until skin is crispy and chicken is no longer pink.

Make sure to serve chicken pieces with fruit and a drizzle of the pan juices.

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Roasted Chicken & Stonefruit