Roasted Peach Chicken
Servings: 6 -8
Ingredients
- 4 Chicken Breasts split, bone in, skin on
For the Marinade
- 1 Cup Peach Preserves for roasting
- 1 1/2 Cups Buttermilk
For Roasting
- 3/4 Cup Peach Preserves
- 2 teaspoons White Wine Vinegar substitutes: apple cider vin, champagne vin, or white balsamic vin
- 1 teaspoon Thyme fresh, 1/2 teaspoon dried
- 2 teaspoons Dijon Mustard
- 1-2 Tablespoons Olive Oil
- 4 Shallots sliced
- 2 Cloves Garlic minced
- 1 1/2 teaspoons Sea Salt
- 1/2 teaspoon Pepper
- 3-4 Small Peaches freestone orange flesh
For the Rub
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cinnamon
- Salt and Pepper
Instructions
- In a freezer bag, add peach preserves and buttermilk ingredients and squish the bag to mix.1 Cup Peach Preserves, 1 1/2 Cups Buttermilk
- Add the chicken to the bag and place in the fridge for 1 hour, or we prefer overnight.4 Chicken Breasts
- Pull the chicken out and discard the marinade.
- Preheat the oven to 425 degrees. Pat chicken breasts dry.
- Combine the seasonings for the rub (see below) in a small both and stir to combine. Rub the chicken all over with the seasoning rub mixture.1 teaspoon Smoked Paprika, 1/4 teaspoon Cinnamon, Salt and Pepper, 1 teaspoon Chili Powder
- In a bowl, whisk together the peach preserves, vinegar, thyme, mustard, olive oil, garlic, salt and pepper.3/4 Cup Peach Preserves, 2 teaspoons White Wine Vinegar, 1 teaspoon Thyme, 2 teaspoons Dijon Mustard, 1-2 Tablespoons Olive Oil , 2 Cloves Garlic, 1 1/2 teaspoons Sea Salt, 1/2 teaspoon Pepper
- Using a large oven-safe cast-iron skillet over medium-high heat, then add oil. Once hot and shimmering, add the chicken and brown, skin side down for a few minutes. Add the shallots as well and stir them around to start caramelizing. Flip and sear the chicken on the other side for a few minutes.4 Shallots
- Flip the chicken back to skin side up. Pour the sauce over the chicken breasts in the skillet. Place in the oven for 20-25 minutes.
- Remove from the oven and place 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.3-4 Small Peaches
- Transfer the skillet to the oven and roast another 20-25 minutes or until the meat has an internal temperature of 165 degrees.
Notes
The recipe I was originally given, though it used a whole bird, appears to have been adapted from this recipe, http://iamhomesteader.com/roasted-peach-chicken/
Nutrition
Serving: 1chicken breast | Calories: 416kcal | Carbohydrates: 62g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 665mg | Potassium: 666mg | Fiber: 2g | Sugar: 44g | Vitamin A: 503IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 1mg