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recipes

How to Make a Delicious Oven-Roasted Chicken in Under 30 Minutes

By Shayna Taylor
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 Photo credit @shaynas.kitchen
@shaynas.kitchen

“Mmm, what’s that?” is what they’ll be saying as this peachy and rosemary aroma fills your house the next time you decide to make this Shayna’s Kitchen-approved recipe. This chicken has team Poosh salivating and excited for leftovers (if there are any). Pair with some roasted potatoes, asparagus, or greens of your choice, and you’ll have yourself a perfect fall dinner. ‘Tis the season for comforting and cozy meals. 

Learn the step-by-step instructions on how to make the sweet and savory chicken recipe below. 

shaynas kitchen cutting peaches
@shaynas.kitchen
shaynas kitchen tossing raw chicken in seasoning
@shaynas.kitchen
chicken cooking in pan
@shaynas.kitchen

Peach and Rosemary Chicken with Biodynamic White Wine Pan Sauce

Recipe TypeDinner
Dietary InfoGluten-Free, Dairy-Free
Serving Size4 servings
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients: 

Zest of 2 lemons
1-2 tablespoons fresh rosemary, chopped
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1/4 cup 1:1 gluten-free flour
3/4 cup dry, organic, or biodynamic white wine
1/4 cup water
3 small peaches or 2 regular peaches, sliced
1 tablespoon honey
Salt and pepper to taste

Instructions: 

1. Preheat the oven to 425° F.
2. In a large bowl, zest two lemons and add chopped rosemary. Add the chicken to the bowl and drizzle in olive oil. Using tongs, move the chicken in the bowl until it’s coated generously with the zest and herb. Sprinkle in the flour, a few tablespoons at a time, tossing to coat until the chicken is covered.
3. Heat an oven-safe skillet over medium-high heat. Add the chicken to the pan to sear. Cook until both sides are golden brown, about five minutes per side. Reduce heat to medium-low and add in wine and water. Simmer for another five minutes.
4. In the meantime, remove the pits from the peaches and slice. Arrange the peaches in the skillet and drizzle them with fresh honey.
5. Transfer the skillet to the oven and roast for five minutes. After five minutes, set the oven to broil and watch carefully, roasting until the peaches are just caramelized and charred on the edges.
6. Add in more fresh rosemary and serve warm, with the pan sauce spooned on top.
7. Enjoy!

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Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.

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