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Roast Chicken With Balsamic Peaches

Roast Chicken With Balsamic Peaches
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2006

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

Olive oil, peaches, and cheese
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.