Peach Glazed Roast Chicken
Take advantage of the abundance of summer peaches to make this sticky homemade peach glaze. The glaze is used to baste a whole chicken resulting in a tender, juicy roast chicken that’s finger-lickin’ good.
How long will it take?
2 hours
What’s the serving size?
Serves 6
What do I need?
- 1.8 kg whole free-range chicken
- 1 tbsp olive oil
- 4 yellow peaches, peeled, pitted and sliced
- 1 large brown onion, sliced
- 1 tsp salt
For the Peach Glaze
- 4 yellow peaches, peeled, pitted and roughly chopped
- ½ tbsp freshly grated ginger
- 1 clove garlic, minced
- ½ tsp cinnamon
- ¼ cup brown sugar
- Juice of 1 lemon
- ¼ cup white balsamic vinegar
- ¼ cup water
How do I make it?
- Make the Peach Glaze by adding all ingredients to a saucepan and bring to the boil. Reduce heat to low and simmer, stirring frequently for 20 minutes or until the peaches have softened. Remove from heat and use a stick blender to blitz ingredients together. Set aside.
- Preheat oven to 200C.
- Pat chicken all over with paper towel to remove excess moisture.
- Put olive oil, peach and onion slices in the base of a roasting dish. Place chicken on top and season with salt.
- Baste the chicken generously with half the glaze and loosely cover with foil. Bake for 45 minutes, then remove foil and baste with remaining glaze. Return to oven and cook for a further 45 minutes or until the chicken is cooked through.
- Serve with vegetables or a fresh green salad.
