Roast Chicken with Caramelized Peaches & Crispy Pan Dripping Croutons
Serves 1
Directions
- 1Preheat oven to 425°F.
- 2Pat the chickens dry and season generously inside and out with kosher salt and black pepper.
- 3Rub softened butter all over each chicken, including inside the cavity, then drizzle with olive oil and cover with fresh lemon thyme.
- 4Arrange the chickens in a large roasting pan and scatter the baby potatoes around them, drizzling the potatoes lightly with olive oil and seasoning with salt and pepper.
- 5Roast for 20 minutes, then reduce oven temperature to 375°F and continue roasting, basting the chickens with the pan drippings every 20-30 minutes, until the thigh registers 165°F.
- 6Transfer the chickens to a cutting board to rest for 15-20 minutes, then remove the potatoes from the pan.
- 7Increase the oven temperature to 450°F, toss the torn baguette pieces in the remaining pan drippings with optional salt and pepper, and bake until deeply golden brown and crisp.
- 8Melt butter in a large skillet over medium heat, add peach halves cut-side down until golden, then sprinkle with brown sugar and cook until caramelized, flipping to coat evenly.
- 9Carve the chicken, arrange on a serving platter, and top with caramelized peaches, crispy croutons, and freshly chopped chives, serving alongside the roasted potatoes.
Ingredients
- 3 whole whole chicken
- 2-3 tbsp kosher salt
- 1-2 tbsp black pepper
- 1 cup salted butter, softened
- 2-3 tbsp extra virgin olive oil
- 8-10 sprigs fresh lemon thyme
- 3 lb petite baby potato
- 1 large crusty baguette, torn into bite-sized pieces
- as needed pan dripping
- to taste kosher salt (optional)
- to taste black pepper (optional)
- 4 whole ripe peach, halved and pitted
- 4 tbsp salted butter
- 0.5 cup light brown sugar
- fresh chive, finely chopped
Equipment
roasting paninstant-read thermometercutting boardskillet