RECIPE: Roasted Chicken and Peaches

Roasted Chicken and Peaches

This is a take on a favorite recipe from last summer, Balsamic-Marinated Pork Chops and Peaches.   At this point in June, peaches are in-season and at their best.  Making efforts to eat produce that is in-season will allow you to cut costs on your grocery bill and ensure that your diet has variety and most important: good taste!Serves 4Hands-On Time: 10mTotal Time: 1hr 30m


  • 1 3 1/2- to 4-pound chicken
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 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.
  2. Pat the chicken 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.
  3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
  4. 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.