Ginger Chicken with Peaches and Onions

By mschweickert

Ingredients

• 1 bag (1 pound) frozen peaches, unthawed
• 2 red onions, halved and sliced 1/4 inch thick
• Coarse salt and ground pepper
• 2 tablespoons grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1/4 to 1/2 teaspoon red-pepper flakes
• 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
• Cooked white rice, for serving

Details

Servings 4
Preparation time 25mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.

Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.