Summer Stone Fruit & Chicken Tray Bake
In this recipe
Tegel Free Range Fresh Chicken Skinless Thighs
Ingredients
- 8 Tegel Free Range 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
Method
- Preheat oven to 200°C fan bake.
- 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.
- Arrange the stone fruit & red onion around the chicken thighs.
- In a mixing bowl, whisk together the olive oil, honey, vinegar, thyme, and garlic. Season with salt & pepper.
- Pour the honey mixture all over the chicken, stone fruit & onion.
- Place in the oven for 25 – 30 minutes until the chicken is cooked through and the stone fruit is soft and jammy.
- Top with chopped pistachios, chilli flakes and steamed green beans.
