The peach glaze on this chicken is SO delicious and peaches are in season so I needed to make something good 🙂
When the chicken first came out of the oven I couldn’t help but devour a large amount of it (no plate needed). Hence the photo still being on the roasting pan haha!
It took a bit of time to make, but if you plan ahead and brine a day before it really doesn’t take long to food process up the glaze and simmer it down. The most tedious part was glazing throughout the roasting time, but since I had nothing else to do but be in the kitchen it wasn’t too awful.
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Roasted Whole Peach Chicken
This is the perfect summer recipe for a delicious whole chicken. It can even be roasted on the grill! 🙂
In a small saucepan bring 1 quart or 4 cups of water and the salt to a boil, stirring until mixed. Remove from heat when dissolved and cool. (I placed in the freezer for a bit to speed up the process)
Once cooled, place the chicken in a poultry or roasting bag with the salt water. Tie the bag and allow to marinate for 4-24 hours. (I marinated overnight!)
For the glaze, place the peaches, basil, soy sauce, honey, and vinegar into a food processor or blender and blend until smooth.
Pour half the mixture into a saucepan and bring to boil over medium heat. Reduce to low and add in the sugar. Simmer until thickened (about 15 minutes). Set aside.
Remove chicken from the brine, rinse and pat dry with paper towels. Rub with half of the NON-SUGARED glaze you saved and allow to marinate for an additional hour or longer in a plastic bag (I used the same roasting bag).
Preheat the oven to 450F. Place the chicken on a roasting pan with foil and use a basting brush to add on the SUGARED-GLAZE. After 15 minutes decrease the temperature to 350F and brush on more glaze.
Cook an additional 20 minutes for each pound of chicken after the first 15 minutes and during each 20 minutes increment continue to glaze the chicken until finished cooking and internal temperature is 165F. (Mine took about 1 hour and 15 minutes)
Recipe Notes
By starting the temperature at 450F for the first 15 minutes, you are allowing the chicken to become a bit more "crispy" on the outside while staying nice and moist on the inside!
This is our go-to spaghetti dish. I love the combination of zucchini and a delicious brown rice pasta! I even throw in some spinach if I have any lying around. It completely masks the taste.
Add the tomato sauce as a base, then layer with slices of mozzarella and scoop all the cooked vegetables and sausages to the very top.
Add lettuce of choice (or even spinach) along with red pepper flakes and chopped fresh basil.
Bake at 400F for 15 minutes or until cheese is melted. You may also choose to broil for an additional 2-3 minutes to get crispy edges and brown the cheese.
