Balsamic Roasted Chicken With Peaches

By Dan Pelosi

Published August 26, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(451)
Comments
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Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Heat the oven to 425 degrees. Line a sheet pan with parchment paper.

  2. Step 2

    Make the marinade: In a small bowl, combine the balsamic vinegar, honey, mustard and 1 teaspoon each salt and pepper. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Tip

  • 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.

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Ratings

5 out of 5
451 user ratings
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Comments

JMan

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.

hi from Durham NC

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.

Seattle says hey

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!

sophie

Like other comments, I limited the honey to just a squeeze, but honestly I agree this recipe could do without. I also added minced garlic to the marinade and marinaded the chicken and shallots for a few hours before baking. Baked the whole thing (heirlooms instead of cherry tomatoes, peaches, shallots and chicken) for 25 min all together, the peaches and tomatoes can handle it!! Never used the other half of the marinade on top to avoid soupy-ness. Served with pearled couscous. It was fantastic!! Only thing I wish I had done was oiled the chicken a little and gotten the skin crispy. Otherwise it was delicious!

Casey

The recipe calls for using half the marinade on the chicken and shallots and then using what's left of the marinade at two later times. Wouldn't it be more correct to say Use one third of the marinade to begin with?

AK

This is actually easy and so flavorful!

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