Chicken with Balsamic Peaches
  • Cooking Time: 70
  • 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
  1. Rinse the chicken inside and out and pat it dry with paper towels.
  2. 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.
  3. Place in a roasting pan or baking dish.
  4. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
  5. 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.
  6. Let rest for 10 minutes before carving.
  7. Serve with the peaches and pan sauce.
  8. Couscous is a great accompaniment.
With peaches in season and tasting so great, try this fowl/fruit combo.