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Sheet Pan Chicken with Peaches and Tomatoes
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Brief Description
One-pan chicken recipe with peaches and tomatoes.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
We enjoyed very much! Neither chicken or fruit browned, so used the broiler to get the char. Worked well! Grilling chicken would work well, too. Also, think about a pinch of red pepper flakes on the fruit or even some herbs - thyme, oregano, etc.
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Posted By: KathyD
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Posted On: Nov 17, 2021
Number of Servings:
Ingredients:
- 1 pounds - on-vine small tomatoes or cherry tomatoes
- 1 pounds - peaches cut into wedges
- 1 - large red onion cut into thin half-moons (2-1/2 cups)
- 4 tablespoons - olive oil
- - kosher salt
- 2 cloves - garlic minced
- 3 tablespoons - Dijon-style mustard
- 2 tablespoons - red wine vinegar
- 2 tablespoons - honey
- 1/2 teaspoons - freshly ground black pepper
- 8 - skinless, boneless chicken breast halves (8 oz. each)
Directions:
1. Preheat oven to 450°F. Arrange tomatoes, peaches, and onion in a shallow baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Toss to coat and spread out in an even layer.
2. In a large bowl combine remaining 2 tablespoons of oil with the garlic, mustard, vinegar, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk to thoroughly combine. Add chicken pieces and turn to coat.
Optional Tip: If desired, brown the chicken after coating with mustard mixture. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add half the chicken. Cook 2 minutes on each side or until browned. Transfer to a shallow baking pan. Repeat with remaining chicken, adding more oil to skillet if needed. Roast as directed in next step.
3. Arrange chicken breasts in another shallow baking pan. Drizzle chicken with any remaining mustard mixture. Place both pans in oven on separate racks. Roast for 20 to 25 minutes or until chicken is done (165°F), stirring tomato mixture halfway and rotating pans from top to bottom.
Transfer chicken to a cutting board. Let rest 10 minutes. Meanwhile, continue roasting tomato mixture until vegetables just begin to brown.
4. Cut chicken into thick slices; transfer to a platter and top with tomato mixture.
Make-Ahead Tip:
Assemble as directed (don't brown chicken). Chill, covered, up to 8 hours before roasting.
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