Name: Rubbed Roast Chicken with Peaches
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray -; Brown sugar - ¼ cup; Ground cumin - 1 tablespoon; Ground cardamom - ½ teaspoon; Ground coriander - ½ teaspoon; Ground ginger - 1 teaspoon; Salt - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Bone-in chicken breast halves, with skin - 8; Balsamic Vinegar - ½ cup; Peach preserves - ¼ cup; Reduced-sodium chicken broth - ½ cup; Orange juice - ½ cup; Peeled, sliced peaches - 3 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rubbed Roast Chicken with Peaches

1. Cooking spray -

2. Brown sugar - ¼ cup

3. Ground cumin - 1 tablespoon

4. Ground cardamom - ½ teaspoon

5. Ground coriander - ½ teaspoon

6. Ground ginger - 1 teaspoon

7. Salt - 1 teaspoon

8. Cayenne pepper - ¼ teaspoon

9. Bone-in chicken breast halves, with skin - 8

10. Balsamic Vinegar - ½ cup

11. Peach preserves - ¼ cup

12. Reduced-sodium chicken broth - ½ cup

13. Orange juice - ½ cup

14. Peeled, sliced peaches - 3 cups

How to cook deliciously - Rubbed Roast Chicken with Peaches

1. Stage

Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray.

2. Stage

Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken.

3. Stage

Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes.

4. Stage

While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes.

5. Stage

Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.