Chicken and Balsamic Baked Peaches | Blue Jean Chef - Meredith Laurence

Name: Chicken and Balsamic Baked Peaches | Blue Jean Chef - Meredith Laurence
Ingredients: 4 ½ pounds chicken pieces (bone-in, skin on, breasts, thighs or legs (4 to 8 pieces)); olive oil; salt and freshly ground black pepper; ½ teaspoon dried thyme; 3 tablespoons balsamic vinegar; 3 tablespoon honey; 2 shallots (cut into thin wedges); 2 peaches (pitted and cut into 8 wedges); 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 5 ounces baby arugula ((about 8 cups)); juice ½ lemon; 2 ounces goat cheese

"This sheet pan dinner of chicken and balsamic baked peaches is easy to prepare and, when served over arugula with goat cheese, makes a complete meal...."

INGREDIENTS

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4 ½ pounds chicken pieces (bone-in, skin on, breasts, thighs or legs (4 to 8 pieces))

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olive oil

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salt and freshly ground black pepper

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½ teaspoon dried thyme

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3 tablespoons balsamic vinegar

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3 tablespoon honey

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2 shallots (cut into thin wedges)

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2 peaches (pitted and cut into 8 wedges)

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3 sprigs fresh thyme

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2 sprigs fresh rosemary

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5 ounces baby arugula ((about 8 cups))

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juice ½ lemon

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2 ounces goat cheese

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