Rating: 3.5 stars
3 Ratings
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  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0
Sara Quessenberry
Recipe by Real Simple October 2006

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Ngoc Minh Ngo

Recipe Summary

prep:
10 mins
additional:
1 hr 20 mins
total:
1 hr 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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