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Tips for Roasting a Whole Chicken

I know, I know, roasting a whole chicken can seem like a daunting task, but you’ve totally got this! It is much easier than it looks or sounds. Follow along with a few simple tips to get a scrumptious outcome:

  1. Always pat the chicken skin dry before adding any seasoning. Sounds weird, right? I know, but trust me! Patting the chicken dry with a paper towel makes sure that you have a nice, golden brown outcome.
  2. Have the correct utensils handy. One of the biggest fears when it comes to a whole chicken is getting it cooked all the way through. Solution: a meat thermometer! You want to insert it into the deepest part of the meat and get a temp read of 165 to be good to go.
  3. Give yourself time. Roasting a chicken is simple, yes, but it does take a little bit extra time than pieced chicken. Plan on an hour and a half to give yourself enough cushion.
  4. Enjoy it! There’s something so gratifying about pulling a golden brown chicken out of the oven for dinner. Just call me Martha Stewart.

Do you happen to have a fear of what to do with the chicken after it comes out of the oven? Learn how to easily carve a chicken here!

How to Serve Peach Glaze Roasted Chicken

To me, simple is best! Roast up some potatoes, steam up some green beans and you have a fully delicious meal right in front of you! Here’s some other side dishes you can serve with this chicken:

The leftovers are also super great to heat back up during the week! Use them for anything – chicken salad, tacos, quesadillas, soups – the possibilties are endless!

How to Get that Peach Flavor

When it comes to getting a full peach flavor in this dish, there’s two ways you can go about it. 

When making the glaze you can use either: Peach Butter or Peach Jam/Preserves. You really can’t go wrong with either option! The chicken also roasts in a pan with fresh peach slices which hits the ball home. 

Roasting a chicken is such a satisfying and delicious dinner. You really can’t go wrong with this fun twist on a classic!

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Peach Glaze Roasted Chicken


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 35 minutes
  • Total Time: 1 hour, 50 minutes
  • Yield: 1 whole chicken 1x

Description

Peach Glaze Roasted Chicken is everything you could want in a chicken dinner and more. A deliciously sticky, homemade peach glaze is basted over a whole chicken roasting away. With the addition of fresh herbs, this roasted chicken is one to remember! Imagine your Summer and Fall tastebuds coming together in one, decadent bite.


Scale

Ingredients

For the chicken:

  • 4 pound chicken, giblets removed
  • 2 peaches, sliced
  • 1 onion, roughly sliced
  • 1 tablespoon seasoned salt
  • 6 sprigs fresh thyme

For the glaze:

  • 1/3 cup peach butter or peach jam/preserves
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons butter

Instructions

For the chicken:

  1. Preheat your oven to 400 degrees. Pat the chicken dry with a paper towel. Arrange the peach and onion slices in the bottom of a large Dutch oven, large braiser, or large baking dish. Set the chicken on top of the onions and peaches.
  2. Sprinkle the chicken evenly with the seasoned salt and arrange the thyme sprigs on either side of the chicken.

For the glaze:

  1. In a small sauce pan, combine the peach butter/jam/preserves, white balsamic vinegar and butter and place over low heat.
  2. Bring the sauce to a simmer, whisking occasionally until slightly thickened and the butter has melted, about a few minutes.
  3. Baste the prepared chicken with half of the glaze. Cover with an oven-safe lid (or loosely tent with foil) and bake for 45 minutes.
  4. Remove the lid/foil, baste with the remaining half of the glaze and bake for another 45-55 minutes, rotating the chicken occasionally for even browning on all sides during that time. Bake until a thermometer inserted into the deepest part of the chicken meat reads 165 degrees.

Notes

  • Peach butter or peach jam/preserves can be used for the glaze.
  • If you don’t want to make a whole chicken, you can use chicken quarters, thighs, legs, or breasts for this recipe!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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