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Garlic Chicken Thighs with Roasted Nectarines


  • 6-8 chicken thighs with bone in and skin on
  • 6 Nectarines sliced in half and pit remove
  • 15-20 cloves of garlic pealed
  • ½ cup dry white wine
  • Juice of one lemon
  • ¼ cup honey
  • Salt & pepper
  • Olive oil


  1. Preheat the oven to 350 degrees. Mix together the honey, wine, ¼ teaspoon of salt, and juice of the lemon. To help the marinade mix well I heated the mixture in the microwave for about 30 seconds. Then pour the liquid over the nectarines and let them marinate as you work on the garlic and chicken. Be sure to stir the fruit occasionally so it gets evenly coated.
  2. Peal the garlic and toss lightly with olive oil and salt. Rinse and dry the chicken then lightly oil and season liberally with salt and pepper. Arrange the chicken and garlic in a pan that is large enough to eventually accommodate the nectarines along with the chicken in a single layer. Place in the oven for 30 minutes.
  3. Add the nectarines to the pan of chicken in the oven. Pour the fruit marinade over the chicken and turn the oven up to 375 degrees; I also flipped on the convection feature. Return the pan to the oven for another 15 minutes. Check that the chicken is cooked with a thermometer, 165 degrees.
  4. Remove the chicken from the pan and turn the broiler on in your oven. Let the fruit broil until the edges brown, then remove it from the oven. Arrange the chicken and fruit on a serving platter and spoon the pan juices over them. I served this meal with brown rice pilaf and steamed broccoli, enjoy.

Recipe Notes

You may need to pour some fat off from the pan juices before you spoon it over the chicken, just check before you pour.

If you don’t like thighs chicken breasts would work, but cooking time might be longer depending on size so be careful the garlic does not burn.

I think you could easily use plums or peaches in this dish if that is what you have in the house.