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Wednesday, February 9, 2022

Roasted Chicken with Peaches, Basil, and Ginger

I'm always too busy cooking during peach season to post recipes so here's one to help me remember bright summer meals as I wait for the end of winter. 

Use crusty bread to soak up the delicious juice. 


Chicken with Peaches, Basil, and Ginger


This is about what I make for my family of 6, though the amounts are flexible. 

1 1/2 lbs peaches (firmer fruit is easier to cut but softer peaches will taste just as good)
3 lbs boneless, skinless chicken thighs
6 T extra virgin olive oil
6 T dry sherry or dry vermouth
6 T chopped basil
6 garlic cloves, minced
1 3-inch piece ginger root, peeled and grated
1 1/2 teas salt
1 1/2 teas pepper

Preheat oven to 400F. Halve the peaches and cut them into 1/2 inch slices. 

Toss together all ingredients except for half of the basil on a sheet pan. Roast for 20-25 minutes, until the meat is cooked completely. Sprinkle with the remaining basil. 

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