Balsamic Roasted Chicken With Peaches
Published Aug. 27, 2025
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup balsamic vinegar
- ¼cup honey
- 2tablespoons Dijon mustard
- Kosher salt (such as Diamond Crystal) and black pepper
- 1½pounds boneless skinless chicken thighs (5 to 6 thighs)
- 2medium shallots, peeled and halved
- 2peaches, quartered
- 16ounces cherry or grape tomatoes (see Tip)
- Basil leaves, for serving
Nutritional analysis per serving (4 servings)
396 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 42 grams protein; 1077 milligrams sodium
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!
It was nice. Surprised there was no oil called for. Needed more salt. A little one dimensional, needed something other than the mustard to provide counter point (my balsamic is rather round and sweet). Feta would be nice. And I wouldn’t skip the basil, it does a lot of the heavy-lifting at the end.
Love this recipe. I marinated the chicken overnight using half the honey and doubling sauce First time I made it according to recipe and found it too sweet. Also I dumped all in a pan and lengthened the cook time by 20minutes. Peaches and tomatoes were a tad overcooked but still delicious in the wonderful sauce. The sauce is great with rice.
Is the parchment paper really necessary? It gets in the way of tossing everything with the sauce at the end. Seems like the sauce is thin enough that it wouldn’t caramelize and glue itself to the pan.