Roasted Peach Chicken
Ingredients
Chicken Marinade
- 1 cup (320 g) olive oil
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional if you don't enjoy spice)
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small red onion, thinly sliced
- 2-3 medium peaches, pitted, thinly sliced
Instructions
Chicken Marinade
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In a medium bowl, stir together olive oil, honey, soy sauce, apple cider vinegar, Dijon mustard, salt, black pepper, and red pepper flakes. (This makes about 1 1/2 cups).
Chicken
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Pat chicken breasts dry and pound each to about ½-inch thickness.
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To a resealable plastic bag, add the chicken and sliced red onions. Pour the marinade into the bag, seal, and mix to coat.
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Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.
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When ready, preheat the oven to 375°F.
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To a large oven-safe skillet over medium-high heat. Once hot, add the entire contents of the marinated chicken bag to the skillet. Sear the chicken for a few minutes on each side, or until golden brown.
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Arrange 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.
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Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
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