Chicken with Balsamic Peaches
1 3 1/2- to 4-pound chicken or just use chicken pieces
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 peaches, quartered (peeled, if desired)
4 small shallots, halved or 1 chopped red onion
1 tablespoon balsamic vinegar
6 sprigs fresh thyme
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.
Couscous is a great accompaniment.
Pairs Well With
With peaches in season and tasting so great, try this fowl/fruit combo.