Roast Chicken With Balsamic Peaches

• 1 3 1/2- to 4-pound chicken
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 4 peaches, quartered (peeled, if desired)
• 4 small shallots, halved
• 1 tablespoon balsamic vinegar
• 6 sprigs fresh thyme

1. Heat oven to 400u0b0 F.
2. Rinse the chicken inside and out and pat it dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish.
3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 180u0b0 F on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.
4. If you can't find fresh peaches, substitute one 16-ounce bag of thawed frozen peaches. Quarter, rather than halve, the shallots, and add the shallot-peach mixture to the pan after the chicken has been in the oven for 30 minutes.

chicken, olive oil, kosher salt, black pepper, peaches, shallots, balsamic vinegar, thyme

Taken from www.myrecipes.com/recipe/roast-chicken-with-balsamic-peaches (may not work)