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5 from 7 votes
Chicken and Baked Peach Sheet Pan Dinner on a white platter with serving spoons, all on a rattan placemat.
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Chicken and Balsamic Baked Peaches
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
This chicken sheet pan dinner with baked fresh peaches tossed in a honey balsamic sauce is so simple, but so tasty. Serve over fresh arugula and goat cheese for a complete dinner.
Course: Entrées
Cuisine: American
Keyword: Chicken, One Pot Meal
Servings: 4
Calories: 891 kcal
Ingredients
  • 4 ½ pounds chicken pieces bone-in, skin on, breasts, thighs or legs (4 to 8 pieces)
  • olive oil
  • salt and freshly ground black pepper
  • ½ teaspoon dried thyme
  • 3 tablespoons balsamic vinegar
  • 3 tablespoon honey
  • 2 shallots cut into thin wedges
  • 2 peaches pitted and cut into 8 wedges
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 5 ounces baby arugula (about 8 cups)
  • juice ½ lemon
  • 2 ounces goat cheese
Instructions
  1. Pre-heat the oven to 375°F.
  2. Rub the chicken pieces with olive oil and season all sides generously with salt and freshly ground pepper and dried thyme. Place them on a sheet pan and transfer the pan to the oven to bake for 20 minutes.
  3. While the chicken is baking, whisk the balsamic vinegar and honey together in a large bowl. Add the peaches and shallots and toss to coat.
  4. Remove the sheet pan from the oven and add the peach and shallot mixture to the chicken, spreading the peaches and shallots around the chicken pieces and pouring the liquid over the chicken. Tear up the rosemary and thyme sprigs and nestle them around the peaches. Return the sheet pan to the oven to bake for 15 minutes, tossing once about halfway through.
  5. After 15 minutes of baking at 375ºF, turn the oven setting to broil and broil for 3 to 5 minutes to crisp the skin on the chicken – watch carefully because it will brown easily. Remove the pan from the oven.
  6. Toss the arugula with a little olive oil, lemon juice, salt and freshly ground black pepper and scatter it across a serving platter. Place the chicken pieces on the bed of arugula and spoon the peaches and shallots around. Crumble the goat cheese on top and drizzle the juices from the sheet pan over the chicken. Serve immediately.
Nutrition Facts
Chicken and Balsamic Baked Peaches
Amount Per Serving
Calories 891 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 17g85%
Cholesterol 267mg89%
Sodium 310mg13%
Potassium 984mg28%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 23g26%
Protein 69g138%
Vitamin A 1768IU35%
Vitamin C 18mg22%
Calcium 130mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.