Roasted Chicken with Peaches and Tomatoes

A weekend feast for the whole family. This is our favourite summer edition, with peaches and sweet tomatoes, glazed with white wine.

Ingredients

Ingredients
Servings:
kg
Whole Chicken
tbsp
Olive Oil
ml
White Wine
tbsp
White Aceto Balsamico
tbsp
Honey
Peaches
Handful Cherry Tomatoes
Sprigs of Fresh Thyme
Red Onion
Garlic Clove
tsp
Garlic Powder
tsp
Sweet Paprika Powder
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat oven to 180 °C and prepare an oven proof skillet with a top.
  2. In a small bowl, whisk together olive oil, honey, garlic powder and smoked paprika. Set aside.
  3. Put 2 sprigs thyme, few peach slices and garlic cloves in side the cavity of the chicken. Tie the feet together with kitchen twine.
  4. Place remaining peach slices, onions, cherry tomatoes and thyme sprigs in the skillet. Place the chicken on top of it.
  5. Rub the chicken with the spice mixture, cover it and place the skillet in the oven.
  6. Every 15 minutes uncover the chicken and brush it with juices from the bottom.
  7. After about 50 minutes, uncover the chicken and roast it for last few minutes – be careful not to burn.
  8. Check the meat temperature. If the temperature has reached 82 °C, take it out.
  9. The the chicken out of the skillet and set aside. Cover it with foil.
  10. Place the skillet with peaches and tomatoes on the stove, high heat. When it starts simmering pour in the wine and glaze it, lower down the heat and cook until whine liquids disappear.
  11. In the meantime, cut the chicken and serve it all together.

Preparing In The Kitchen
  1. Preheat oven to 180 °C and prepare an oven proof skillet with a top.
  2. In a small bowl, whisk together olive oil, honey, garlic powder and smoked paprika. Set aside.
  3. Put 2 sprigs thyme, few peach slices and garlic cloves in side the cavity of the chicken. Tie the feet together with kitchen twine.
  4. Place remaining peach slices, onions, cherry tomatoes and thyme sprigs in the skillet. Place the chicken on top of it.
  5. Rub the chicken with the spice mixture, cover it and place the skillet in the oven.
  6. Every 15 minutes uncover the chicken and brush it with juices from the bottom.
  7. After about 50 minutes, uncover the chicken and roast it for last few minutes – be careful not to burn.
  8. Check the meat temperature. If the temperature has reached 82 °C, take it out.
  9. The the chicken out of the skillet and set aside. Cover it with foil.
  10. Place the skillet with peaches and tomatoes on the stove, high heat. When it starts simmering pour in the wine and glaze it, lower down the heat and cook until whine liquids disappear.
  11. In the meantime, cut the chicken and serve it all together.

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