Summer Sunday roast. My childhood memories are all about roasted chicken for family Sunday lunch, with big salads and bunch of roasted potatoes and veggies. So simple but such a good food! On top roasting chicken is one of the easiest meals, more or less oven does the work for you. 🙂 This Whole Roasted Chicken with Peaches is so delicious and super easy to prepare.
This is my favourite summer edition, with peaches and sweet tomatoes glazed with white wine. Did you already try the Orange Thyme Chicken Roast?
If you make this Whole Roasted Chicken with Peaches, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Whole Roasted Chicken with Peaches and Tomatoes
- 1 pcs Whole Chicken 1,5kg, rinsed and patted dry
- 3 tbsp Olive Oil
- 200 ml White Wine
- 3 tbsp White Balsamic Vinegar
- 4 tbsp Honey
- 5 pcs Peaches slightly under-rip
- Handful Cherry Tomatoes
- 4-5 Sprigs of Fresh Thyme
- 1 pcs Purple Onion
- 4 pcs Garlic Cloves
- 2 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
- Salt & Pepper to taste
- Preheat oven to 180°C
- In a small bowl, whisk together olive oil, honey, garlic powder and smoked paprika. Set aside
- Put 2 sprigs thyme, few peach slices and garlic cloves in side the cavity of the chicken. Tie the feet together with kitchen twine
- Place remaining peach slices, onions, cherry tomatoes and thyme sprigs in the skillet. Place chicken in skillet on top
- Rub chicken with prepared mixture and place all in the oven – covered
- Every 15 minutes uncover the chicken and brush it with juices from the bottom
- After about 50 minutes, uncover the chicken and roast it for last few minutes – be careful not to burn
- Check temperature. If the temperature has reached 160 degrees when a thermometer is inserted in the thickest part of the thigh, take it out, but if it's not, baste it one more time, and continue to cook with the topper closed over it and check every 10 minutes until it reaches 160 degrees and juices run clear in the thigh
- Once you take it out of the oven, take a chicken and set aside on the cutting board, covered
- Place the skillet with peaches and tomatoes on the stove, high heat. When it starts simmering pour in the wine and glaze it, lower down the heat and cook until whine liquids disappear
- In the meantime, cut the chicken and serve it all together
- Enjoy your BeastFeast!