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Sheet-Pan Hot Honey Chicken and Peaches

🇺🇸 United States

Servings: 4 servings Total: 45 minutes

Ingredients

  • 1½–2 lb boneless, skinless chicken thighs
  • 2 tsp kosher salt, divided, plus more
  • 2 medium red onions, cut into 1" wedges
  • 4 garlic cloves, finely grated
  • 4 Tbsp extra-virgin olive oil, divided
  • ½ tsp black pepper
  • ¼ cup honey
  • 2 Tbsp red wine vinegar
  • 1 Tbsp hot sauce
  • ½ tsp crushed red pepper flakes
  • 4 large yellow peaches or nectarines, halved and cut into 1" wedges
  • Basil leaves, for serving
  • Baguette or country-style bread, sliced, for serving

Steps

  1. Place oven rack in upper third and heat broiler.
  2. Toss chicken thighs with 1 tsp salt in a large bowl.
  3. Add onions, garlic, 3 Tbsp olive oil, 1 tsp salt, and black pepper; toss to coat. Let marinate up to 1 hour if time allows.
  4. Spread chicken and onions on a rimmed baking sheet and broil until starting to brown, 9–11 minutes.
  5. Meanwhile, whisk together honey, red wine vinegar, hot sauce, red pepper flakes, and a pinch of salt to make dressing; set aside.
  6. Toss peach wedges with remaining 1 Tbsp olive oil and a pinch of salt.
  7. Remove baking sheet from oven; scatter peaches over chicken and onions and spoon dressing on top.
  8. Turn chicken and toss peaches and onions to coat in dressing and pan juices.
  9. Broil until chicken is deeply browned and cooked through (internal temperature well over 165°F), about 9–11 minutes more.
  10. Let cool 5 minutes, top with basil leaves, and serve with sliced baguette or country-style bread for dunking.

Source: www.epicurious.com