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Serves 6
- 1.5kg whole chicken
- 3 tablespoons (60ml) olive oil
- 6 peaches, halved
- 1 tablespoon (20ml) balsamic vinegar
This is my go-to roast when I have my extended family over for Sunday roast. A roast chicken is always a favourite, but when coupled with these deliciously flavoured, baked balsamie peaches it is a KNOCKOUT!
Preheat oven to 180°C. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with sea salt and cracked pepper. Place in a roasting pan or baking dish lined with baking paper. In a small bowl, combine the peaches, vinegar, remaining oil, salt, and pepper. Scatter the peach mixture over and around the chicken. Roast for 1½ hours or until the chicken is cooked (juices will run clear). Let rest for 10 minutes before carving.
Almost any peach can be used, even tinned peach halves when not in season
