Roast Chicken With Balsamic Peaches
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.
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.
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.
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