Peach and Thyme Roasted Chicken Thighs

Tinned peaches? Really?

I had this inspiration when we were reminiscing as a family about the food from our childhood. For me and my brothers it was a real treat to have tinned peaches for dessert. We’d always have to make sure that we had exactly the same number of peaches AND the same amount of the delicious syrup they came in. Whilst we were chatting about this I wanted to find a recipe that could use that childhood favourite of ours.

Roasted chicken thighs are a joy to behold; golden, crispy skin and succulent meat. The are a lot more forgiving than chicken breast as they tend not to dry out as much. I also make sure they don’t dry out by putting a dash of chicken stock in the bottom of the dish, which also produces a delicious, rich sauce.

The flavour combos are divine…succulent chick, sweet peaches, zesty lemon, fragrant thyme and tangy cheese. Are you salivating yet?

Peach and Thyme Roasted Chicken Thighs

Serve 4

Ingredients

• 8 chicken thighs (bone in)

• 4 tbsp olive oil

• 2 tbsp chopped thyme (plus extra to garnish)

• Zest of 1 lemon

• 1 tsp salt

• Pepper to taste

• 1 tin of peaches (410g tin)

• 100 ml chicken stock

• 80g blue cheese, crumbled (any blue cheese, soft or hard will do)

(substitutions and variations found below the method)

Method:

1. Preheat your oven to 200oC/180oC (fan).

2. In a baking dish place the chicken thighs. Mix together the olive oil, chopped thyme, lemon zest, salt and pepper. Pour over the chicken, rubbing the marinade all over the skin.

3. Drain your tin of peaches (pop the juice in the fridge for another time). Scatter the peaches amongst the chicken.

4. Now pour over the stock, being careful not to pour it over the chicken pieces, so you don’t remove the marinade.

5. Place in the oven for 45 minutes until the chicken skin is crispy and golden.

6. Remove from the oven and scatter with crumbled cheese and some fresh thyme.

Notes, substitutions and variations

• Chicken: Boneless thighs can be used, just reduce the cooking time. Similarly, you can use chicken breast.

• Thyme: If you’re out of thyme rosemary or dill are delightful.

• Peaches: I use tinned but you can equally use about 3 fresh peaches, sliced.

• Cheese: I use whatever I have in my fridge. You can also use lacto-free cheese.

Variations:

• Fruit: Replace tinned peaches with mango, dried/fresh apricots or plums

• Cheese: Don’t like blue cheese? No problem, use feta or mozzarella.

• Veggie: Go veggie and replace the chicken thighs with thick rounds of aubergine. Use vegetable stock instead.