As a gal who grew up in the south, I’ve sat at my share of after church lunches. Peach chicken is a staple on a spring or summer table there. My brother and I used to spend a week with my grandparents each summer. Pickup by parents was late lunch on Sunday. I’ve seen my brother up in the peach tree in my grandmother’s neighbors’ yard picking peaches for my grandmother so she could pop two birds in the oven as soon as we got in the door from church and have plenty for the extended clan. Slice the remaining peaches over ice cream granddaddy churned with the cousins, set out some biscuits and honey, ambrosia salad and broccoli almondine casserole and you’ve got Sunday covered. Don’t forget to make the tea! (Sweet, of course!) Before you get any ideas we were stealing peaches, these were neighborly times and we traded them my grandmother’s magnolia blooms!
| Servings | Prep Time |
| 6 | 25minutes |
| Servings | Prep Time |
| 6 | 25minutes |
- 1 Chicken whole (2-3 pounds)
- 1/4 cup Oil
- 1 Tbsp. Celtic sea salt
- 6 Peaches quartered
- 4 Shallots halved
- 6 sprigs fresh thyme
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Ingredients
Servings:
|
- 1.Preheat oven to 400 degrees F.
- Rinse off the chicken, pat dry, then place in a large baking dish
- Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
- Roast for 60 to 90 minutes.
- Serve with peaches and pan sauce
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