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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!
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