I love this time of year for a million reasons, but a huge one is the fruit. Specifically the stone fruit. Give me every last cherry, apricot, nectarine and peach and I will be a happy girl!
And if you are like me, and maybe occasionally over-buy flats of peaches or nectarines (think Trader Joes or Costco) and have a couple of peaches you need to use up before the fruit flies start swarming, then this is the recipe for you.
Actually, even if you just save a few perfect peaches for this recipe, it’s still for you.
The Ginger Peach sauce that doubles as a marinade is WOW material, and to be given proper credit! You can best do that by letting the chicken marinate in it for as long as possible! I have let it sit for a couple hours (amazing) and overnight (OMG)- and then don’t forget to serve the extra as dipping or drizzling sauce for a very happy palate.
While you could for sure just roast the chicken, I like to add roasted sweet potatoes or yams to the pan- because it’s easy, delicious and I love anything with carbs. But I also love to serve it with this fresh and zesty Asian Slaw. Only I add fresh peaches to it to really tie everything together and round out the meal (which will incidentally blow everyone’s mind.)
I know it may be hot where you live, but forgive me, because it is still gray and rainy in Seattle. Maybe just pop it in the oven and then go outside and enjoy your beautiful weather while the oven heats the hell out of your house. We don’t have that problem in the Northwest…. Sigh.
Hop over here to grab the ASIAN SLAW RECIPE
- 1 whole chicken split in half with a sharp knife (or have your butcher do it)
- Ginger-Peach Sauce
- 3 cloves garlic
- 3 tablespoons fresh ginger peeled and roughly chopped
- 1 tablespoon sambal (chili-garlic sauce)
- ½ cup gluten-free “all-natural” hoisin sauce
- ¼ cup gluten free soy sauce
- 2 whole peaches, pit removed, quartered
- 2 tablespoons vegetable oil (or neutral flavored oil)
- Kosher salt
- 2 pounds Sweet Potatoes, peeled and chopped into large chunks
- 2 tablespoons vegetable oil
- 2 tablespoons Ginger-Peach Sauce
- Kosher salt
- Asian Slaw (see link above)
- 1 peach, thinly sliced (to add to the slaw)
- For the Ginger Peach Sauce:
- Combine all of the Ginger Peach Sauce ingredients in the jar of a blender and puree on high until smooth. Season to taste with kosher salt
- Put the two chicken halves in a large Ziploc bag and then add ⅔rds of the sauce to the bag. Seal and refrigerate for at least 2 hours and up to overnight.
- When you are ready to cook the chicken, add the peeled sweet potato chunks to a bowl and add the vegetable oil and the 2 tablespoons of ginger-peach sauce and toss to coat.
- Preheat the oven to 350 degrees. Place the chicken halves, breast and leg up (bone side down) on a sheet pan. Add the potatoes to the pan, spreading them out so that they are in a single layer. Sprinkle with kosher salt and place the pan in the oven. Roast the chicken for 65-75 minutes and then remove from the oven. The chicken skin should be brown and crispy and the sweet potatoes should be caramelized. Let the chicken rest 10-15 minutes before carving.
- While the Chicken is resting, I make the Asian Slaw and add a fresh sliced peach to the slaw.
- To serve, I like to make a big platter of the Asian Slaw and then top it with the chicken and the sweet potatoes and then drizzle the remaining sauce over the chicken and potatoes or serve it on the side for those who want more.
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ginger peach sauce, nice, I like the pairing with chicken, very creative recipe, thank you
I made this and enjoyed it very much indeed.