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Bake & Roast

Roast Chicken with Stone Fruit
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon anise seeds
1 (1.5 to 2 lb.) pkg Nature's Place Boneless skinless chicken thighs (6 thighs)
1 each red onion, peeled and thinly sliced
1 each peach, skin on, pitted and sliced
2 each fresh plouts, apricots, or plums, skin on, pitted and quartered
1 (5 oz.) pkg Nature's Place Baby arugula, optional
2 tablespoons fresh lemon juice
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Roast Chicken with Stone Fruit

Roast Chicken with Stone Fruit

Roast Chicken with Stone Fruit
  • Servings:Serves 4
  • Prep Time:22 minutes
  • Cook Time:40 minutes
1. Preheat the oven to 450 degrees F. Spray a 9-by-13-inch pan or roasting pan with vegetable cooking spray.
2. Place a large nonstick skillet over medium high heat and when it is hot, add the oil. Combine salt, pepper, and anise seeds in a small bowl. Sprinkle chicken with the mixture and add it, skinned side down, to the skillet. Cook until well browned, about 5 minutes.
3. Place chicken, browned side up, in the prepared pan. Surround the chicken with the onion. Place peach and pluots, apricots, or plums on top of the chicken. Roast until the chicken is cooked through and the onions and fruit have softened and darkened, about 40 minutes.
4. If desired, line a serving platter with arugula. Transfer chicken to the platter. Drizzle the lemon juice over the fruit and onions and then top the chicken with the roasted fruit mixture. Serve immediately.
Source: fresh magazine July, August 2010