ingredients
/ Yields: 4 - 6 servings
Chicken
- 1 whole chicken, 3 ½ to 4 pounds
- 1 Vidalia onion, cut into wedges
- 2 tablespoons whole grain mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- freshly ground black pepper
Peaches
- 3 peaches, sliced into ½” slices
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh rosemary, chopped
preparation
- FIRST Preheat oven to 500°F. Rinse chicken with water, pat dry, and rub with ½ teaspoon kosher salt. Butterfly chicken by removing the backbone with kitchen scissors and set aside.
- NEXT Place onions inside a 12-inch cast iron skillet or glass baking dish (coat with cooking spray is using glass). Lay chicken on top of onions, breast side up, tucking wing tips. Combine mustard, vinegar, oil, honey, salt, pepper and pour over top of chicken.
- LAST Place skillet on middle rack of oven and roast for 15 minutes. While chicken is roasting, toss peaches with vinegar and rosemary. Reduce oven temperature to 400°F and arrange peaches around chicken, stirring into the onions. Continue cooking for an additional 15 to 20 minutes or until a meat thermometer registers 165° in thickest part of breast. Let meat rest for 15 minutes before cutting.
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