Roast Chicken with Balsamic Peaches

Roast Chicken with Balsamic Peaches
Recipe type: Main Course
This recipe has been adapted, but I don’t remember from whom – my apologies! I have adapted it to work for a pastured chicken, which has more muscle than a battery-raised bird and thus requires a longer, slower cooking time.
  • 1 3½- to 4-pound pastured chicken
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 4 peaches, quartered (peeled, if desired)
  • 4 small shallots, halved
  • 1 tablespoon balsamic vinegar
  • 6 sprigs fresh thyme
  1. Heat oven to 300° 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 1½ teaspoons of the salt and ¼ teaspoon of the pepper. Place in a roasting pan or baking dish.
  2. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
  3. Scatter the peach mixture around the chicken.
  4. Roast until the chicken is cooked through which will be about 2 hours.
  5. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.