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Roast Chicken and Peaches

Roast Chicken & Peaches

Super easy one pot meal that incorporates sweet and savory and can be changed according to season.
Course Main Course
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 258 kcal


  • 4 chicken breasts large organic bone in or legs or both
  • 4 peaches or a pint of cherry tomatoes
  • 1 head garlic separated into whole cloves
  • 2-3 Tbsp extra virgin olive oil / grassfed butter/ avocado oil or oil of choice
  • extra oil for browning while cooking
  • fresh thyme
  • salt & pepper to taste

*This dish is equally as delicious with peaches or tomatoes, when in season, the better it tastes.


    1. Preheat your oven toor 375F.
    2. In a large roasting dish or dutch oven place your chicken pieces skin side up and season well with the salt and pepper.
    3. Slice the peaches or tomatoes (if using large ones) and scatter into the dish making sure to place a few underneath the chicken pieces.
    4. Break up the garlic bulb leaving each clove in its skin, scatter all around the chicken and peaches/tomatoes.
    5. Break the butter into pieces and place it all over the chicken, or cover with oil (if using oil as opposed to butter).
    6. Salt and pepper to taste and toss in few sprigs of fresh thyme.
    7. Add enough water to the bottom of your dish to cover 1cm of the bottom.
    8. Cover the dish in tin foil and place in the oven for between 45 and 50 minutes.
    9. Remove and uncover and place in the oven for another 20 minutes until nice a golden brown.