Roasted Chicken with Peaches and Herbs

"Sunday roast chicken with peaches & herbs. Even though I’ve been following a keto way of eating for the last month, sometimes I allow myself the pleasure of a peach. And what would Sunday be without the smell of a roast wafting through the house? The method is always the same."
-- @thedaleyplate
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  • Recipe Card
Prep time 45mins
Cook time 35mins
Serves or Makes: 3-4

Recipe Card


  • 4 skin-on chicken thighs
  • Sprinkle of chili powder
  • Sprinkle of ground ginger
  • 1 tablespoon garlic paste
  • Kosher salt
  • Black pepper
  • 1/3 cup chicken stock, or white wine
  • 2 peaches, sliced
  • Fresh chives, to garnish
  • Thyme, to garnish


  • Step 1

    Place chicken into a ziplock bag with chili powder, ginger, garlic paste, salt and pepper. Shake the bag. Seal the bag and refrigerate the chicken overnight.

  • Step 2

    Preheat the oven to 375℉. Heat an oven-safe skillet on the stovetop over medium-high heat and sear the marinated chicken for 5-8 minutes on each side. Add stock or wine to deglaze the pan. Add peaches to the pan.

  • Step 3

    Transfer the pan to the oven and roast for 20 minutes. Garnish with chives and thyme.