This is a quick summer dish to make when you see peaches starting to appear in the markets. Crispy, spice encrusted chicken thighs balanced with the sweetness of peaches creates such a wonderful flavor combination, and it’s made all in one pan!
I like using bone in, skin on chicken thighs, they stay nice and juicy even if you overcook them a little bit. But if you’re not a fan of thighs you can make it with chicken breasts, but again I would only recommend bone in and skin on, it really makes a difference in flavor.
I was lucky enough to come across these beautiful white peaches the other day. White peaches have a creamy white flesh and taste just as sweet when they’re firm and crunchy as well as tree ripened.
Open up your spice cabinet and pull out some of your dried spices because that is what you use primarily for this dish, with a little fresh basil for garnish.
I usually make beer can chicken during the summer out on the grill, I make it a couple of different ways but my family likes it when it’s all spiced up the best.
By spiced up I mean a blend of different dry spices rubbed all over a whole chicken, it’s delicious because the spices create a smoky, savory crust but it can get very messy while prepping it because you’re rubbing the spice mixture all over a propped up ( on a beer can) and vertical whole chicken.
In this version you’re using the same spice mix and placing it on top of the skin of the thighs, which results in that same crispy, smoky, savory crust and it takes about a half an hour or so to cook in your oven!
So grab some peaches when you see them, and of course you can sub in the classic yellow peach or even some sweet nectarines if you want, but if you do happen to come across some white peaches I hope you give them a try.
Sweet and spicy is always such a perfect combination!
- 6 bone in skin on chicken thighs
- 5 peaches, pit removed cut into quarters
- SPICE MIX
- 2 teaspoons sweet paprika
- 1 teaspoon each of oregano and thyme
- ½ teaspoon each of granulated garlic, onion and salt
- ¼ teaspoons fresh black pepper
- fresh basil for garnish
- olive oil
- Heat oven to 450 F.
- Mix up your spice blend in a small bowl and have it ready to go.
- Drizzle the bottom of a baking dish with olive oil.
- Place thighs in pan, skin side up and brush top with olive oil.
- Spoon the spice mix on top of each thigh covering the skin completely and using all the mix.
- Do a quick drizzle on top of each thigh.
- If you can, let it sit for 15 minutes or so to permeate the meat.
- Place pan into the oven and roast for 15 minutes then take out pan and place the cut peaches all around, then back into the oven for another 15 to 20 minutes or until temp insides reaches 165 to 170.
- The crispier the better, so a few minutes more won't hurt it at all, if using thighs.
- Let it rest for 10 minutes then garnish with a generous amount of fresh basil.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
