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Roast Chicken with Balsamic Peaches

Photo: Ngoc Minh Ngo
Prep time 10 mins
Other time 1 hr, 20 mins
Yield Makes 4 servings

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

Nutrition Information

  • calories 390
  • caloriesfromfat 65 %
  • fat 28 g
  • satfat 5 g
  • cholesterol 85 mg
  • sodium 1,022 mg
  • carbohydrate 13 g
  • fiber 2 g
  • sugars 9 g
  • protein 22 g

How to Make It

  1. Heat oven to 400° F.

    Rinse the chicken inside and out and pat it 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.

    Tip: If you can't find fresh peaches, substitute one 16-ounce bag of thawed frozen peaches. Quarter, rather than halve, the shallots, and add the shallot-peach mixture to the pan after the chicken has been in the oven for 30 minutes.