Stone fruit roasted chicken & herbs

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I’m always cooking chicken. I try to step my game up when I do make it so John doesn’t grow tired of it. I usually cook chicken thighs because they hold so much flavor and he’s been requesting chicken breasts. One day I’ll grant his wish. I didn’t always cook with chicken thighs though – in fact, I HATED chicken thighs. My opinion has now changed, obviously. As I was about to embark on another boring chicken dinner I thought, how can I *really* step my game up? STONE FRUIT ROASTED CHICKEN.

Have you heard of such a thing? It’s not necessarily a new technique but I recently read that roasting meats with stone fruits is a big thing in South Africa. Not sure if this is true but it sounds believable, doesn’t it? I really sort of used my instincts with this dish and I’m glad I listened. This dish was very flavorful. I wasn’t sure how it was going to turn out but good lord, we should be cooking all the things with fruit. Stone fruit roasted chicken is my new jam.

So what’s a stone fruit?

It’s really as simple as a fruit that has a pit or stone in the middle. Think: peaches, cherries, plums. Here’s a few more examples over on The Pioneer Woman. Stone fruits are strong. You can roast them with your favorite proteins, grill them – whatever. They hold up pretty well. Don’t be afraid to experiment with it – I promise it will turn out delicious.

Stone fruit roasted chicken

Whenever I cook chicken, I typically follow the same technique every time: sear briefly on both sides (we like a bit of a crispy skin) then let the oven do the rest. It’s really the simplest way to have the most delicious chicken on a consistent basis. It’s easy, doesn’t require a ton of prep or cooking experience either. You can do this.

This time for my stone fruit, I used black plums. Oh yeah. But use whatever fruit your heart desires. I imagine this would be really tasty with peaches – maybe even cherries? I’d give it a try at least.

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