Peaches, Tomatoes, and Peppers
Roasted Chicken Thighs with Summer's Best
A skillet full of late-summer produce — sweet peaches, jammy tomatoes, and blistered peppers — roasted beneath crispy chicken thighs until everything collapses into a glossy, savory-sweet pan sauce.
This is the kind of dish that tastes like late August on a plate. Let the chicken skin render slowly and resist the urge to move it too soon — that caramelized crust is what makes every bite worth waiting for. Serve it straight from the skillet with a loaf of crusty bread to mop up the sauce.
Ingredients
Serves 4- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 bell peppers (red, yellow, or orange), sliced into strips
- 1 pint cherry tomatoes, halved
- 4 ripe peaches, pitted and cut into wedges
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- ½ cup dry white wine or low-sodium chicken broth
- 4-5 sprigs fresh thyme, plus more for serving
Method
40 minPreheat the oven to 400 degrees Fahrenheit. Pat the chicken thighs dry and season generously with salt and pepper on both sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook without moving them for 6-7 minutes, until the skin is deeply golden and crisp. Flip and cook for 3 more minutes. Transfer to a plate.
Pour off all but about 2 tablespoons of fat from the pan. Reduce the heat to medium and add the butter. Once melted, add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Stir in the Dijon mustard, honey, balsamic vinegar, and white wine. Scrape up any browned bits from the bottom of the pan. Add the thyme sprigs, bell peppers, and peach wedges, nestling them into the sauce.
Return the chicken to the skillet, skin-side up. Scatter the cherry tomatoes around the pan and spoon some of the sauce and fruit over the chicken. Transfer the skillet to the oven and roast for 18-20 minutes, until the chicken is cooked through and registers 165 degrees Fahrenheit on an instant-read thermometer.
Remove from the oven and let rest for 5 minutes. Discard the thyme stems, garnish with fresh thyme leaves, and serve warm with crusty bread or over fluffy rice.