Roast Chicken with Peaches
For the Chicken:
Recommended Videos
-4-6 chicken thighs, skin-on and bone-in, if available
-2-4 chicken legs
For the marinade:
-1 shallot, minced
-2 garlic cloves, minced
-3-4 sprigs thyme, leaves removed and chopped
-1-2 sprigs rosemary, leaves removed and finely chopped
-½ cup loosely packed Italian parsley leaves
-zest from 1 lemon zest
-¼ cup olive oil, plus more for tossing the peaches
-kosher salt and freshly ground black
-4-6 peaches, washed and dried, pitted and cut into 6 wedges, each wedge cut into 2-3 pieces
In a food processor, combine the shallot, garlic, thyme, rosemary, Italian parsley, lemon zest and olive oil. Season with a heavy pinch of salt and pepper. Pulse until the mixture is finely ground. Remove from the food processor and marinate the chicken in the mixture for 1-2 hours.
Preheat your oven to 350˚F.
Once the chicken has marinated, transfer to a wire rack fit over a rimmed baking sheet and arrange in a single layer. Begin baking the chicken, when approximately ¾ of the way done (approximately 40 minutes), carefully remove from the oven. Toss the peaches in olive oil and season with a pinch of salt and pepper. Add the peaches to the sheet tray, dotting them around the chicken. Continue roasting until the chicken is cooked through (approximately 10-15 minutes). Serve the roasted chicken with the peaches spooned over it.