Photo by: Photo: Ngoc Minh Ngo

Roast Chicken with Balsamic Peaches

  • Yield: Makes 4 servings


  • 1 none 3 1/2- to 4-pound chicken
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 none peaches, quartered (peeled, if desired)
  • 4 none small shallots, halved
  • 1 tablespoon balsamic vinegar
  • 6 none sprigs fresh thyme


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.

Nutritional Information

Amount per serving
  • Calories: 390none
  • Calories from fat: 65%
  • Fat: 28g
  • Saturated fat: 5g
  • Cholesterol: 85mg
  • Sodium: 1,022mg
  • Carbohydrate: 13g
  • Fiber: 2g
  • Sugars: 9g
  • Protein: 22g

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Roast Chicken with Balsamic Peaches Recipe