Go Back
–+ servings
A plate with grilled chicken thighs, baked potatoes with butter, roasted onions and peaches, and a few fresh basil leaves, placed on a blue and white striped cloth.
Penny Kovacs

Balsamic Chicken with Peaches and Basil

No ratings yet
Sweet summer peaches roasted with chicken, shallots and garlic topped with a balsamic and basil glaze for a delightfully easy one pan dinner thats sure to please the entire family.
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4-6 pieces Chicken thighs with skin and bone
  • 3 whole Peaches large, pitted and sliced in 1/4" wedges
  • 3 whole Shallot peeled and cut in 1/4's
  • 5 cloves Garlic peeled and left whole
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Peach balsamic or white balsamic
  • 6-8 Basil fresh leaves, large, chopped
  • 1 tsp Salt
  • 1 tsp Black pepper

Method
 

  1. Preheat oven to 350˚ and line a rimmed pan with parchment paper.
  2. Pat chicken pieces dry and place them on the pan.
  3. Slice the peaches into 1/4" wedges and place around the chicken pieces.
  4. Peel the shallot and cut into 1/4's and place around the pan.
  5. Peel the garlic and leave it whole and place around the pan.
  6. Chop the basil leaves.
  7. In a small bowl whisk the olive oil, balsamic, basil, salt and pepper.
  8. Pour the marinade over the chicken to coat and drizzle the remaining over the peaches, shallots and garlic.
  9. Bake for 60 minutes or till the chicken skin is crispy and golden brown.
  10. Drizzle with extra peach balsamic before serving and garnish with basil if desired.
  11. Enjoy!

Tried this recipe?

Let us know how it was!