Roast Chicken with Balsamic Peaches

Roast Chicken with Balsamic Peaches
Recipe type: Main Dish
  • 1 3½- to 4-pound 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 400° F. Rinse the chicken inside and out and pat it
  2. dry with paper towels. Rub the chicken with 1 tablespoon of the oil
  3. and season with 1½ teaspoons of the salt and ¼ teaspoon of the
  4. pepper. Place in a roasting pan or baking dish.
  5. In a small bowl, combine the peaches, shallots, vinegar, thyme, and
  6. the remaining oil, salt, and pepper. Scatter the peach mixture around
  7. the chicken. Roast until the chicken is cooked through and a thigh
  8. registers 180° F on a meat thermometer, about 1 hour, 10 minutes.
  9. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.