Basil-Roasted Chicken with Peach Salsa

Serves 6 · 20 min prep · 42 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 14g carbs
• 29g fat
• 3g fiber

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Ingredients

• 4 lb (about 8 pieces) bone-in, skin-on chicken thighs and drumsticks
• 3 large ripe peaches, diced
• ¾ cup packed, divided fresh basil leaves, chopped
• ½ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 3 tbsp lime juice
• 1 tbsp honey
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder

Instructions

1. 1Pat the chicken pieces very dry with paper towels so the skin will crisp in the oven, then arrange them in a single layer on a rimmed sheet pan lined with parchment for easy cleanup after hosting.
2. 2In a small bowl, stir together the olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, garlic powder, most of the chopped basil, salt, and black pepper into a fragrant paste.
3. 3Rub the basil mixture all over the chicken, working some under the skin where possible. Let the chicken sit at room temperature 20 minutes while the oven heats so the seasoning penetrates.
4. 4Preheat the oven to 425°F. Roast the chicken on the middle rack until the skin is deep golden and an instant-read thermometer in the thickest part reads 175°F for dark meat, about 35 to 42 minutes.
5. 5While the chicken roasts, make the peach salsa: gently combine the diced peaches, red onion, jalapeño, remaining basil, lime juice, and honey in a medium bowl. Season lightly with salt and let the salsa macerate so the peaches release sweet juices.
6. 6If the chicken skin needs extra color, switch the oven to broil for the final 2 minutes, watching carefully until the edges blister and crackle.
7. 7Transfer the roasted chicken to a large platter and tent loosely with foil for 8 minutes so the juices redistribute and stay locked in for serving.
8. 8Spoon any pan drippings over the chicken, then mound the bright peach salsa generously down the center of the platter so guests can take chicken and salsa together.
9. 9Finish with a final scatter of torn basil and carry the platter straight to the weekend table while the chicken is still crackling hot and the salsa is cool and fragrant.