Roast Chicken with Balsamic Peaches

Photo: Ngoc Minh Ngo

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 1 Hour, 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

October 2006