Summer Stone Fruit & Chicken Tray Bake

Time 40 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Thighs
  • 8 Tegel Fresh Chicken Skinless Thighs
  • 8 pieces of stone fruit, cut in half (we recommend plums, peaches & apricots)
  • 1 red onion, sliced into wedges
  • ¼ cup of extra virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh thyme, chopped, plus extra to serve
  • 2 cloves garlic, sliced
  • ½ teaspoon chilli flakes
  • 2 tablespoons chopped pistachios
  • 250g steamed green beans, to serve


  1. Preheat oven to 200°C fan bake.
  2. Season the chicken thighs all over with salt. Heat a large splash of olive oil in a large frying pan over medium-high heat. Working in batches, brown the chicken thighs on both sides before placing in a large roasting dish.
  3. Arrange the stone fruit & red onion around the chicken thighs.
  4. In a mixing bowl, whisk together the olive oil, honey, vinegar, thyme, and garlic. Season with salt & pepper.
  5. Pour the honey mixture all over the chicken, stone fruit & onion.
  6. Place in the oven for 25 – 30 minutes until the chicken is cooked through and the stone fruit is soft and jammy.
  7. Top with chopped pistachios, chilli flakes and steamed green beans.

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