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Roasted Chicken with Peaches

Roasted Chicken with Peaches
Servings:
6
Total Time:
2 hours
Active Time:
15 minutes

Ingredients

4 large peaches
1 whole chicken (about 4 lb)
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
1 (3-oz) pkg shallots, coarsely chopped
6 sprigs fresh thyme
1 tablespoon white balsamic vinegar

Steps

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

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Nutritional Information

CALORIES (per 1/6 recipe) 460kcal; FAT 27.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 125mg; SODIUM 760mg; CARB 13g; FIBER 3.00g; SUGARS 10g; PROTEIN 41g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10%

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