Asian Stone Fruit Chicken Bake

Stone fruit season runs from May through October, with its peak falling in the late summer. Our Asian Stone Fruit Chicken Bake recipe uses apricots, but feel free to incorporate whatever stone fruit is in season near you. Pennsylvania apricots are best in July. Peaches and nectarines season runs from the end of July to the start of September. Plums can be found mid-July first but are better as the month closes.

Swap out different stone fruits throughout the summer and fall, and let us know what you enjoy most in this easy chicken bake recipe! Simply season all the ingredients on a sheet pan, bake, and boom! A healthy meal as visually appealing as it is delicious.

What Classifies a Stone Fruit?

You know that hard, stone-like pit in the center of some fruit? That’s a stone fruit. Stone fruits are also characterized by their soft and fleshy exteriors, which are often brightly colored and fragrant. Some common examples include peaches, plums, apricots, and cherries. These fruits are generally sweet and juicy, and are often used in a variety of culinary creations, like jams, pies, and desserts.

Asian Stone Fruit Chicken Bake Recipe


4/5 chicken thighs
5 apricots halved
2 medium red onions quartered
1 small bag baby potatoes (10-15)
2 tbsp Momofuku Chili Crunch
1 tbsp mustard seeds
6 tbsp hoisin sauce
Salt and pepper


  1. Preheat oven to 400 degrees.
  2. Salt and pepper front and back of chicken.
  3. Arrange ingredients on sheet pan.
  4. Season with salt and pepper and drizzle with hoisin sauce.
  5. Bake at 400 for 45 minutes.
  6. When removed from oven, add chili crunch to top of chicken thighs.

Recipe by Justin Matase / Styling and Photography by Keith Recker

Big stone fruit fan? Check out these nine peach-based recipes.

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