Roasted Chicken with Balsamic Peaches


You'll never believe this roasted chicken with balsamic peaches is clean!  So easy to make and incredibly flavorful, this recipe is gluten and dairy free, and only bakes for an hour.


We like to pair it with mashed potatoes (which serve as a perfect landing spot for those amazing pan drippings), and a side salad or a steamed green vegetable.  If you're eating gluten, some crusty french bread is also nice, as is a glass of cold white wine.

Ingredients:

1 3.5 - 4 pound chicken

3 Tbsp olive oil

2 tsp salt

1/2 tsp black pepper

4 peaches, quartered (peeled, if desired)

4 shallots, halved

1 Tbsp balsamic vinegar

6 sprigs fresh thyme


Instructions:

Heat oven to 400 degrees F.  Pat chicken dry with paper towels.  Rub the chicken with 1 Tbsp. olive oil and season with 1.5 tsp. of the salt and 1/4 tsp of the pepper.  Place in a roasting pan or baking dish.  In a small bowl, combine the peaches, shallots, vinegar, thyme and remaining oil, salt, and pepper.  Scatter the peach mixture around the chicken.  Roast until the chicken is cooked through and a thigh registers 180 degrees F on a meat thermometer (about 1 hour, 10 minutes).  Let rest for 10 minutes before carving.  Serve with the peaches and pan sauce.

This recipes makes for great leftovers and reheats well.  Or, use leftover chicken on salads through the week, and the peach/shallot compote as a sweet/savory side to morning eggs at breakfast.

*Peaches do not need to be ripe.  In fact, the riper the peaches, the more firm they will remain after roasting (however, no one will know they weren't ripe to begin with!).  

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