Roast Chicken With Balsamic Peaches

Dana Gallagher

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 4| Hands-On Time: 10m | Total Time: 1hr 30m

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

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.
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.

By Sara Quessenberry, October 2006

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 390Calories From Fat 65%

Fat 28g
Sat Fat 5g
Cholesterol 85mg
Sodium 1,022mg
Carbohydrate 13g
Fiber 2g
Sugar 9g
Protein 22g

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

You can substitute one 16-ounce bag of thawed frozen peaches, and add the shallot-peach mixture after the chicken has been in the oven for 30 minutes.