Roast Chicken With Balsamic Peaches

Dana Gallagher

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

Browse Similar Recipes:

The Recipe Goes Well With...

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.