Balsamic Roasted Chicken With Peaches
Published August 26, 2025
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup balsamic vinegar
¼ cup honey
2 tablespoons Dijon mustard
Kosher salt (such as Diamond Crystal) and black pepper
1 ½ pounds boneless skinless chicken thighs (5 to 6 thighs)
2 medium shallots, peeled and halved
2 peaches, quartered
16 ounces cherry or grape tomatoes (see Tip)
Basil leaves, for serving
Nutritional analysis per serving (4 servings)
38 grams carbs; 185 milligrams cholesterol; 396 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 1077 milligrams sodium; 42 grams protein; 32 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Line a sheet pan with parchment paper.
- Step 2
Make the marinade: In a small bowl, combine the balsamic vinegar, honey, mustard and 1 teaspoon each salt and pepper. Set aside.
- Step 3
Place the chicken and shallots in a large bowl with half of the marinade (reserve the remainder to use later) and toss to coat. Cover and let sit for 15 minutes. This step can be done in advance; refrigerate, covered, for up to 2 days.
- Step 4
Place the chicken and shallots on the sheet pan in a single layer, drizzling any leftover marinade from the bowl on top. Bake for 12 minutes.
- Step 5
Remove the pan from the oven and flip the chicken and shallots over. Add tomatoes and peaches to the pan. Baste everything with the juices in the pan and bake until the chicken is cooked through, about 12 minutes more.
- Step 6
Remove the pan from the oven and drizzle with the reserved marinade. Let the chicken rest for a few minutes, and then toss to combine chicken, shallots, peaches and tomatoes with the pan juices, creating a sauce. Serve warm, garnished with basil.
Larger tomatoes can be used in this recipe, just be sure to halve or quarter them so they cook as fast as cherry or grape tomatoes.
Private Notes
Comments
Just curious Su, did you try it and find it too sweet or are you just anticipating it might be? I'm going to try it tonight, so if your assessment came from making it already I'd love to know that. Thanks.
Made this tonight. Followed recipe except took chicken out after 8 minutes (second cook) and let the peaches and tomatoes and shallots cook longer (also raised temp to 450 after taking chicken out). Thought sauce was good, chicken was ok - a bit bland, even after adding some more salt to the dish at the end. Nice concept for summer ingredients - peaches, tomatoes. Not a wowzer, but not bad either.
I used 2 large heirloom tomatoes—perfect. I agree that the shallot, peaches, & tomatoes can go a little longer at a higher temperature. I served with burrata and bread. Winner for late summer produce!
based on comments about sweetness, I added a tsp each of onion powder and garlic powder, a splash of red wine vinegar and a pinch of red pepper flakes. Baked for 15 minutes, turned and added fruit for another 15. Excellent!
This was delicious. I marinated and grilled the chicken and cooked the peaches, tomatoes and shallots in the marinade on a cast iron skillet on the grill. The perfect summer dinner.
This was a delicious combination of flavors. I used bone-in chicken (so I did 450 for 25 minutes and broiled for 3). I also put the shallot and peaches in at the start. Had no tomatoes. Served over salad greens. Honestly, it was amazing. The takeaway: Lots of play in this recipe. Bravo!