Roasted Balsamic Chicken Recipe by Adrianne Meszaros
Cooking Instructions 1 1/2 hours 1 Heat oven to 400 degrees. 2 Rinse chicken inside and out and pat dry with paper towels. 3 Rub chicken with 1 tbs of the oil and season with 1 1/2 tsp of the salt and 1/4 tsp of the pepper. Place in a roasting pan or baking dish. 4 In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken. 5 Roast until the chicken is cooked through and a thigh registers 180 degrees on a meat thermometer, about 1 hours, 10 minutes. If using the chicken thighs, cook for 35-40 minutes and sear the skin on a grill or hot pan for 2 minutes. 6 Let rest 10 minutes before carving. Serve with the peaches and pan sauce. 1 Heat oven to 400 degrees. 1 Heat oven to 400 degrees. 2 Rinse chicken inside and out and pat dry with paper towels. 2 Rinse chicken inside and out and pat dry with paper towels. 3 Rub chicken with 1 tbs of the oil and season with 1 1/2 tsp of the salt and 1/4 tsp of the pepper. Place in a roasting pan or baking dish. 3 Rub chicken with 1 tbs of the oil and season with 1 1/2 tsp of the salt and 1/4 tsp of the pepper. Place in a roasting pan or baking dish. 4 In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken. 4 In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken. 5 Roast until the chicken is cooked through and a thigh registers 180 degrees on a meat thermometer, about 1 hours, 10 minutes. If using the chicken thighs, cook for 35-40 minutes and sear the skin on a grill or hot pan for 2 minutes. 5 Roast until the chicken is cooked through and a thigh registers 180 degrees on a meat thermometer, about 1 hours, 10 minutes. If using the chicken thighs, cook for 35-40 minutes and sear the skin on a grill or hot pan for 2 minutes. 6 Let rest 10 minutes before carving. Serve with the peaches and pan sauce. 6 Let rest 10 minutes before carving. Serve with the peaches and pan sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Ziti Lemon Cream Cheese Pie Jamaican Brown Stew Chicken Cinnamon Roll Cake Japanese Eggplant in Dashi stock Baked Ziti Lemon Cream Cheese Pie Jamaican Brown Stew Chicken Cinnamon Roll Cake Japanese Eggplant in Dashi stock Eggplant mushroom miso sauté Easy peach crisp Ham and Cheese Strata Cream of Celery Broccoli, Cauliflower Salad Lemon Cream Cheese Pie Jamaican Brown Stew Chicken Tex's English Chippy-Style Gravy Japanese Eggplant in Dashi stock Oreo Dino Muffin Eggplant mushroom miso sauté Easy peach crisp Ham and Cheese Strata Cream of Celery Broccoli, Cauliflower Salad Lemon Cream Cheese Pie Jamaican Brown Stew Chicken Tex's English Chippy-Style Gravy Japanese Eggplant in Dashi stock Oreo Dino Muffin