Roast Chicken With Balsamic Peaches

0610roasted-chicken-peaches
Photo by Dana Gallagher
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Calories 65 calories from fat
    • Fat 28 g
    • Sat Fat 5 g
    • Cholesterol 85 mg
    • Sodium 1,022 mg
    • Protein 22 g
    • Carbohydrate 13 g
    • Sugar 9 g
    • Fiber 2 g

Heat oven to 400° F.

Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish.

In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.

Ingredients

  1. Check 1 3 1/2- to 4-pound chicken
  2. Check 3 tablespoons olive oil
  3. Check 2 teaspoons kosher salt
  4. Check 1/2 teaspoon black pepper
  5. Check 4 peaches, quartered (peeled, if desired)
  6. Check 4 small shallots, halved
  7. Check 1 tablespoon balsamic vinegar
  8. Check 6 sprigs fresh thyme

Directions

  1. Heat oven to 400° F.
  2. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish.
  3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
  4. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.