This is the main content.
Roasted Chicken with Peaches
Recipes
Roasted Chicken with Peaches
6 servings
2 hours total (Active 15 minutes)

Ingredients

  • 4 large peaches
  • 1 (3 oz) package shallots
  • 1 whole young chicken (about 5 lb)
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon pepper, divided
  • 6 sprigs fresh thyme
  • 1 tablespoon white balsamic vinegar
  • Aluminum foil

Steps

    1. Preheat oven to 400°F. Peel peaches if desired, then cut into quarters, discarding pits. Chop shallots coarsely.
    2. Remove giblet packet from chicken cavity (discard or save for another use). Coat chicken with 1 tablespoon oil, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Tuck wings behind chicken's back and tie legs together if desired (wash hands).
    3. Combine in medium bowl: peaches, shallots, thyme sprigs, vinegar, and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread peach mixture in bottom of roasting pan, then place chicken breast-side up on peach mixture. Roast 1–1 ½ hours until chicken is 165°F.
    4. Transfer chicken to cutting board, tent with foil, and let stand 15 minutes.
    5. Carve chicken. Remove thyme sprigs from pan; serve chicken with peach pan sauce.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 540, Total Fat 31g, Sat Fat 8g, Trans Fat 0g, Chol 160mg, Sodium 790mg, Total Carb 13g, Fiber 3g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 15%