Rating: 3 stars
140 Ratings
  • 5 star values: 22
  • 4 star values: 20
  • 3 star values: 51
  • 2 star values: 35
  • 1 star values: 12
Sara Quessenberry

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
10 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • 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.

Nutrition Facts

390 calories; calories from fat 65%; fat 28g; saturated fat 5g; cholesterol 85mg; sodium 1022mg; carbohydrates 13g; fiber 2g; sugars 9g; protein 22g.
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