Roasted Chicken Thighs With Peaches, Basil and Ginger

By Melissa Clark

Updated Feb. 28, 2024

Roasted Chicken Thighs With Peaches, Basil and Ginger
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Cook Time
20 minutes
Rating
5(3,012)
Comments
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A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it.

Featured in: Peaches Beckon, in a Palette From Green to Golden

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Ingredients

Yield:3 servings
  • ½pound hard peaches (about 1 large or 2 to 3 small ones, see note)
  • 1pound boneless, skinless chicken thighs, cut into 1-inch strips
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons dry (fino) sherry, or use white wine or dry vermouth
  • 2tablespoons chopped fresh basil
  • 2garlic cloves, minced
  • 1(1-inch) piece fresh ginger root, grated
  • ½teaspoon kosher salt
  • ½teaspoon black pepper
  • Crusty bread or rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

363 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 33 grams protein; 554 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit ½ inch thick.

  2. Step 2

    In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Tip
  • Peaches can be any stage of ripeness, but firmer ones are easier to work with.

Ratings

5 out of 5
3,012 user ratings
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Comments

Bill Ahlstrom

Made it with lightly floured complete, bone-in and skin-on thighs, roasted for ~20-25 mins in open pan with sherry, garlic, and ginger, until browned. Added peaches, covered and roasted until peaches softened, ~ 10 mins. Uncovered, and roasted another 5-10 minutes. Served with roasted small Yukon golds. Fabulous!! Ginger infused the chicken, and the sherry/peach/ginger/garlic sauce was marvelous, alone and when absorbed by the potatoes. A definite winner!!

Cookie

Marinate the chicken in the garlic, basil, ginger, olive oil, sherry mixture for a few hours for whole thighs, probably less time for strips. then throw the whole thing into an oiled pan and roast.

Jianna L from Portland

I followed Bill's advise above, except: I doubled the amount of peaches and basil, I skipped the flour on the chicken breasts, and I used a cast iron skillet for the whole meal. Served with a side of spinach sautéed with shallots. Even with the extra peaches I don't think the sauce was too thin at all! For me it congealed nicely.

Wendy S

Easy recipe to prepare! I have always given Melissa Clark five stars but I thought this was on the bland side and was not as flavorful as her other recipes. I believe it would've been more flavorful if the chicken was marinated in the garlic and ginger for several hours or overnight. I will definitely give it another try this way.

Debbie

This was disappointing. The ‘sauce’ evaporated in the roasting, the flavors didn’t pop, and it tasted like baked chicken with peaches (the only interesting part). I think marinating the mixture before putting in the oven is a good idea. I won’t make this again - very meh

darcy

Add cumin, scallions, lime juice

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