Directions:
- Heat oven to 400° F. Rinse the chicken inside and out and pat it dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.Tip: If you can't find fresh peaches, substitute one 16-ounce bag of thawed frozen peaches. Quarter, rather than halve, the shallots, and add the shallot-peach mixture to the pan after the chicken has been in the oven for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4687.67 Kcal (19626 kJ) | ||
| Calories from fat | 2827.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 314.13g | 483% | |
|---|---|---|---|
| Cholesterol | 1632.6mg | 544% | |
| Sodium | 5547.31mg | 231% | |
| Potassium | 5536.86mg | 118% | |
| Total Carbs | 111.06g | 37% | |
| Sugars | 72.81g | 291% | |
| Dietary Fiber | 20.69g | 83% | |
| Protein | 341.04g | 682% | |
| Vitamin C | 118.8mg | 198% | |
| Iron | 21.2mg | 118% | |
| Calcium | 348.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 169.66 Kcal (710 kJ) | ||
| Calories from fat | 102.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 483% | |
|---|---|---|---|
| Cholesterol | 59.09mg | 544% | |
| Sodium | 200.77mg | 231% | |
| Potassium | 200.39mg | 118% | |
| Total Carbs | 4.02g | 37% | |
| Sugars | 2.64g | 291% | |
| Dietary Fiber | 0.75g | 83% | |
| Protein | 12.34g | 682% | |
| Vitamin C | 4.3mg | 198% | |
| Iron | 0.8mg | 118% | |
| Calcium | 12.6mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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