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Chicken and Balsamic Baked Peaches Recipe

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4.2 from 5 reviews

This Chicken and Balsamic Baked Peaches recipe combines tender, juicy baked chicken pieces with the sweet and tangy flavors of balsamic-honey glazed peaches and shallots. Fresh herbs and peppery arugula add depth and brightness, while creamy goat cheese provides a luscious finish. A perfect balance of savory and sweet baked in one pan with minimal effort, ideal for a delightful dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 ½ pounds chicken pieces (bone-in, skin on, breasts, thighs or legs, 4 to 8 pieces)
  • Olive oil (for rubbing)
  • Salt and freshly ground black pepper (to taste)
  • ½ teaspoon dried thyme

Peach and Shallot Mixture

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 2 shallots (cut into thin wedges)
  • 2 peaches (pitted and cut into 8 wedges)
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Salad and Garnish

  • 5 ounces baby arugula (about 8 cups)
  • Juice of ½ lemon
  • 2 ounces goat cheese (crumbled)
  • Olive oil (for dressing)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat the oven: Set your oven to 375°F to prepare for baking the chicken and fruit mixture.
  2. Season and bake chicken: Rub the chicken pieces all over with olive oil, then season generously with salt, freshly ground black pepper, and dried thyme. Arrange the chicken on a sheet pan and bake in the oven for 20 minutes.
  3. Prepare peach and shallot glaze: While the chicken bakes, whisk together balsamic vinegar and honey in a large bowl. Add the sliced peaches and shallots and toss gently to coat them evenly with the glaze.
  4. Add peaches, herbs, and continue baking: Remove the sheet pan from the oven and carefully add the peach and shallot mixture around the chicken pieces, pouring any remaining glaze over the chicken. Tear the fresh rosemary and thyme sprigs and nestle them around the peaches on the pan. Return to the oven and bake for another 15 minutes, tossing the peaches and shallots once halfway through to ensure even cooking.
  5. Broil to crisp chicken skin: After the 15-minute bake, switch your oven to broil. Broil the chicken and peaches for 3 to 5 minutes, watching closely to crisp the chicken skin without burning it. Then remove from the oven.
  6. Prepare the arugula salad and assemble: Toss the baby arugula with a drizzle of olive oil, lemon juice, salt, and freshly ground black pepper. Spread this dressed arugula on a serving platter. Place the baked chicken pieces on the arugula bed and spoon the cooked peaches and shallots around the chicken. Crumble goat cheese over the top and drizzle the pan juices over everything. Serve immediately while warm.

Notes

  • Use bone-in, skin-on chicken pieces for best flavor and moisture.
  • Watch carefully during broiling as the chicken skin can brown quickly.
  • If peaches are not in season, fresh nectarines can be a good substitute.
  • Feel free to swap goat cheese for feta or ricotta salata for a different tang.
  • This recipe pairs well with crusty bread or roasted potatoes.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/chicken-and-balsamic-baked-peaches-recipe/