Roast Chicken with Balsamic Peaches

Gluten Free
Dairy Free
Health score
11%
Roast Chicken with Balsamic Peaches
10 min.
4
589kcal

Suggestions


Discover a delightful twist on your traditional roast chicken with this mouthwatering Roast Chicken with Balsamic Peaches! Imagine juicy, tender chicken infused with the rich flavors of fresh thyme and the sweetness of perfectly roasted peaches. This gluten-free and dairy-free recipe not only tantalizes your taste buds but also makes for a stunning centerpiece for your lunch or dinner table.

In just 10 minutes of prep time, you’ll create a savory, succulent meal that serves 4 people, making it perfect for family gatherings or a cozy dinner with friends. The combination of balsamic vinegar, shallots, and fresh peaches creates a harmonious balance of savory and sweet that will have everyone coming back for seconds.

Not only is this dish a feast for the senses, but it’s also a wholesome option packed with essential nutrients. With approximately 589 calories per serving, it offers a satisfying protein boost while keeping carbohydrates in check. The simple yet flavorful ingredients come together effortlessly, and the heavenly aroma wafting from the oven is sure to entice even the pickiest eaters.

Whether you’re looking to impress dinner guests or simply want to enjoy a delicious home-cooked meal, our Roast Chicken with Balsamic Peaches is a recipe that promises to deliver on flavor and satisfaction with every bite!

Ingredients

  • tablespoon balsamic vinegar 
  • 0.5 teaspoon pepper black
  • 3.5 pound chicken 
  • sprigs thyme sprigs fresh
  • teaspoons kosher salt 
  • tablespoons olive oil 
  •  peaches peeled quartered (, if desired)
  • small shallots halved

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • baking pan
  • roasting pan
  • kitchen thermometer

Directions

  1. Heat oven to 400 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 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper.
  2. Place in a roasting pan or baking dish. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. 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.
  3. Let rest for 10 minutes before carving.
  4. Serve with the peaches and pan sauce.Tip: If you can't find fresh peaches, substitute one 16-ounce bag of thawed frozen peaches. Quarter, rather than halve, the shallots, and add the shallot-peach mixture to the pan after the chicken has been in the oven for 30 minutes.

Nutrition Facts

Calories589kcal
Protein25.49%
Fat60.56%
Carbs13.95%

Properties

Glycemic Index
49.31
Glycemic Load
6.65
Inflammation Score
-9
Nutrition Score
18.99565238538%

Flavonoids

Cyanidin
2.88mg
Catechin
7.38mg
Epigallocatechin
1.56mg
Epicatechin
3.51mg
Epigallocatechin 3-gallate
0.45mg
Apigenin
0.05mg
Luteolin
0.69mg
Kaempferol
0.33mg
Quercetin
0.99mg

Nutrients percent of daily need

Calories:589.08kcal
29.45%
Fat:39.65g
61.01%
Saturated Fat:9.7g
60.64%
Carbohydrates:20.56g
6.85%
Net Carbohydrates:17.23g
6.27%
Sugar:15.15g
16.84%
Cholesterol:142.88mg
47.63%
Sodium:1319.91mg
57.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.55g
75.11%
Vitamin B3:14.25mg
71.23%
Selenium:30.9µg
44.14%
Vitamin B6:0.8mg
39.82%
Phosphorus:330.79mg
33.08%
Vitamin E:3.19mg
21.27%
Vitamin B5:2.05mg
20.45%
Zinc:2.98mg
19.85%
Potassium:643.84mg
18.4%
Vitamin B2:0.29mg
16.92%
Vitamin A:829.34IU
16.59%
Vitamin C:13.6mg
16.48%
Iron:2.91mg
16.16%
Magnesium:58.69mg
14.67%
Vitamin K:14.29µg
13.61%
Manganese:0.27mg
13.33%
Fiber:3.32g
13.29%
Copper:0.24mg
12.2%
Vitamin B1:0.17mg
11.09%
Vitamin B12:0.59µg
9.84%
Folate:29.65µg
7.41%
Calcium:45.29mg
4.53%
Vitamin D:0.38µg
2.54%
Source:My Recipes