Baked Chicken With Peaches

chicken with peaches
Diana Rattray
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 4 servings
Nutrition Facts (per serving)
1001 Calories
43g Fat
40g Carbs
107g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1001
% Daily Value*
Total Fat 43g 55%
Saturated Fat 11g 54%
Cholesterol 463mg 154%
Sodium 893mg 39%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 8%
Total Sugars 26g
Protein 107g
Vitamin C 36mg 182%
Calcium 77mg 6%
Iron 5mg 30%
Potassium 1289mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This baked chicken with peaches makes a tasty family meal for any night of the week. The tangy orange and honey sauce combined with the peaches and lightly fried chicken is surprisingly tasty and a very easy preparation.

I used skin-on, bone-in chicken thighs in this recipe, but whole chicken legs or chicken breasts may be used. If you need to keep the dish low in fat, remove the skin. If you use boneless chicken breasts, check for doneness around 25 to 30 minutes, depending on the thickness of the chicken breasts. The minimum safe temperature for chicken is 165 F.

Ingredients

  • 2 1/2 to 3 1/2 pounds chicken pieces

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons vegetable oil

  • 1 cup orange juice

  • 2 tablespoons honey

  • 2 tablespoons vinegar

  • 1 tablespoon chopped fresh parsley

  • 1 (15- to 16-ounce) can sliced peaches, drained

Steps to Make It

  1. Heat the oven to 350 F.

  2. In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.

  3. Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.

  4. In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes. 

  5. Add the drained sliced peaches to the pan and bake for 5 minutes longer.