Roast Chicken With Balsamic Peaches

Roast Chicken With Balsamic Peaches
Dana Gallagher

Serves 4
preparation
10
minutes
cooking
90
minutes

Ingredients

1
3 1/2- to 4-pound chicken
3
tablespoons
olive oil
2
teaspoons
kosher salt
1/2
teaspoon
black pepper
4
peaches, quartered (peeled, if desired)
4
small shallots, halved
1
tablespoon
balsamic vinegar
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.
     
Sara Quessenberry
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 65 %
  • Fat 28 g
  • Sat Fat 5 g
  • Cholesterol 85 mg
  • Sodium 1,022 mg
  • Carbohydrate 13 g
  • Fiber 2 g
  • Sugar 9 g
  • Protein 22 g
What does this mean? See Nutrition 101.