Shared recipe

Hot Honey Peach Chicken Bake

4 servings5 / 5ChickenPeachesHot HoneyHealthyOne-Pan

Chicken thighs roasted beside peach halves and red onion with hot honey, thyme and butter, served over rice with the pan juices spooned over. One dish, 35 minutes in the oven.

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Time

Prep: 10min
Cook: 40min
Total: 50min

Nutrition

per serving

Calories: 670
Protein: 45g
Carbs: 62.5g
Fat: 25g

One serving: 1/4 of the bake served over 1/4 cup cooked rice

Instructions

Assembly

Preheat the oven to 400F (200C).
Halve and pit the peaches. Lay them cut side up in an oval baking dish in a row along one long side, following the curve of the rim.
Season the halved chicken thighs with salt and lay them along the opposite side of the dish in a row that mirrors the peaches.
Cut the red onion into wedges and pack them into the channel between the peaches and the chicken so the dish is full.
Drizzle the hot honey over everything, lay the thyme sprigs across the top, and dot the butter cubes over the chicken.

Bake and Serve

Roast for 35 minutes until the chicken is golden and cooked through and the peaches are caramelised.
While it bakes, cook the rice according to the package.
Serve the chicken, a peach half and some onion over the rice, and spoon the pan juices over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To make a quick hot honey if you don't have it on hand: heat 1/4 cup honey with 1/2 teaspoon chili flakes and a pinch of cayenne until warm.

Tip 2 of 3

For the best texture, ensure your red onions are sliced into wedges rather than thin strips so they hold their structure while the peaches caramelize.

Tip 3 of 3

Serve with a side of toasted sourdough bread or extra fresh thyme to brighten the palate against the sweetness of the peaches.

Source

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