"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."
Roasted Chicken with Peaches and Herbs
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- Recipe Card
Prep time 45mins
Cook time 35mins
Serves or Makes: 3-4
Recipe Card
ingredients
- 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
Method
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.