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Crispy golden-brown chicken thighs with, caramelized peaches, shallots and thyme in a lavender cast iron skillet on a grey stone background, overhead shot.
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Roasted Chicken with Peaches & Shallots

Crispy chicken thighs, caramelized shallots, and sweet peaches, all made in one skillet with a pan sauce that tastes like summer.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Entree
Cuisine: Californian
Servings: 4
Author: Daniela Gerson

Ingredients

  • 3 pounds bone-in, skin-on chicken thighs about 6–8 thighs
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 8-10 small shallots peeled and sliced
  • 4 sprigs fresh thyme
  • 4 firm but ripe peaches cut into wedges
  • kosher salt and freshly cracked pepper
  • 2 tablespoons unsalted butter cold

Instructions

  • Preheat the oven to 425°F.
  • Pat the chicken thighs completely dry with paper towels. Season all over with the kosher salt and several grinds of black pepper.
  • Heat the olive oil in a large cast-iron skillet (or other oven-safe skillet) over medium-high heat. Add the chicken skin-side down and cook without moving until the skin is deeply golden brown and crisp, about 8–10 minutes. Flip and cook for 2–3 minutes more. Transfer the chicken to a plate.
  • Add the shallots to the skillet and cook, stirring occasionally, until they begin to caramelize, about 6–8 minutes.
  • In a small bowl, whisk together the champagne vinegar and honey. Pour into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for about 1 minute.
  • Return the chicken to the skillet, skin-side up, nestling it among the shallots while keeping as much of the skin exposed as possible. Tuck the thyme sprigs around the chicken.
  • Transfer the skillet to the oven and roast for 20 minutes.
  • Scatter the peach wedges around the chicken and continue roasting until the chicken is cooked through, the meat pulls easily from the bone and the juices run clear, about 10–15 minutes more.
  • Transfer the chicken and peaches to a serving platter, leaving the shallots in the skillet.
  • Place the skillet over medium heat and simmer the pan juices and shallots for 2–3 minutes, until slightly reduced. Turn off the heat, add the cold butter, and swirl or whisk until melted and the sauce is glossy and emulsified. Taste and season with additional kosher salt and pepper if needed.
  • Spoon the shallots and buttery pan sauce over the chicken and peaches and serve immediately.

Notes

  • Really do dry the chicken with a paper towel before searing, for crispy skin.
  • If you've got a cast iron skillet, this is the time to use it. Any oven-safe skillet or dish works too.
  • If using both light and dark meat, just adjust the cooking times accordingly.
  • Leftovers keep in the fridge for 3-4 days.