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    Home » Recipes » Chicken and Pork

    Sheet Pan Herb and Peach Glazed Chicken

    By: Kim Peterson · Posted: Mar 9, 2018 · Updated: Jan 29, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Sheet Pan Herb and Peach Glazed Chicken Thighs are super tender and full of earthy flavor with fresh sage, marjoram and thyme then slathered with a sweet and spicy peach glaze. Sweet potatoes and red onion round out this delicious gluten-free dinner that's done in an hour start to finish!

    Remember to PIN THIS to save the recipe for later!

    Sheet Pan Herb and Peach Glazed Chicken | Give it Some Thyme - such a delicious blend of fresh herbs and peach jam over tender chicken thighs and vegetables!

    How to Add Flavor to Chicken

    The herb and spice mixture kicks things off and is all of six ingredients - sage, marjoram, thyme, salt, pepper, and garlic powder. You can mix this up and rub down the chicken thighs the night before.

    Herb Rub Ingredients in white dish

    You want to generously coat the thighs with the spice rub as shown below.

    chicken thighs rubbed with spice mixture

    The glaze can also be prepared in advance, and it too, is all of six ingredients that simmer together until thick and syrupy.

    Peach Glaze Ingredients in glass bowl

    Prepping the Sheet Pan

    When ready to get things fired up, slather it on the herb-rubbed chicken, scatter the sweet potatoes and onion wedges around, and you are oven ready. Acorn or butternut squash, carrots, baby potatoes, parsnips, and brussel sprouts would be delicious as well.

    chicken and vegetables scattered on sheet pan ready to bake

    This is baked in a relatively hot oven so in 30 minutes at most, you'll be digging in to one fine sheet pan dish. Enjoy!

    Chicken and vegetables baked and ready to serve (close up)

    More Easy and Delicious Sheet Pan Dinner Ideas!

    Citrus Butter Spatchcock Chicken & Potatoes

    Roasted Halibut w/ Green Beans and Shiitake Mushrooms

    Roasted Salmon & Broccoli with Soy-Mustard

    Cod Asparagus & Fennel Packets

    Adobo Chicken Fajitas

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    Sheet Pan Herb & Peach Glazed Chicken with Sw Potatoes and Red Onion - giveitsomethyme.com

    Sheet Pan Herb and Peach Glazed Chicken

    This sheet pan dinner of super tender, herb-rubbed and glazed chicken thighs with sweet potatoes and red onion is a tasty, sweet and spicy meal perfect for any night of the week.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 417kcal
    Author: Kim Peterson

    Equipment

    • Extra-large, rimmed baking sheet

    Ingredients

    Glaze

    • ¾ cup peach jam
    • ¼ cup hoisin sauce
    • 2 tablespoons apple cider vinegar
    • 2 teaspoons Dijon mustard
    • 2 teaspoons freshly grated ginger
    • ¼ teaspoon crushed red pepper flakes (optional)

    Chicken

    • 3 tablespoons fresh sage leaves , chopped
    • 2 tablespoons fresh marjoram , chopped
    • 1 tablespoon fresh thyme leaves
    • 2 teaspoons kosher salt
    • 1 teaspoon black ground pepper
    • 1 teaspoon garlic powder
    • 1 ¾ pounds boneless, skinless chicken thighs , well trimmed
    • 1 ½ pounds sweet potatoes , peeled and cut into 1-inch cubes
    • 1 large red onion , cut into wedges
    • 2 tablespoons olive oil
    • Kosher salt and pepper

    Instructions

    Glaze

    • Combine all ingredients in a small saucepan. Bring just to a boil and reduce heat to a simmer.
    • Cook until thick, syrupy and can coat the back of a spoon, 10-12 minutes, stirring occasionally.*

    Chicken

    • Preheat oven to 425°F. Line an extra-large, rimmed sheet pan with parchment or aluminum foil. In a small bowl, combine sage, marjoram, thyme, salt, pepper, and garlic powder.
    • Pat chicken dry with paper towels. Rub herb mixture all over chicken pieces and place on prepared sheet pan. Let sit at room temperature for 30 minutes.*
    • Gently toss sweet potatoes and onion in a large bowl with olive oil. Season with salt and pepper. Scatter vegetables around the chicken thighs on the sheet pan.
    • Slather chicken with the glaze and drizzle some over the vegetables. Roast for 15 minutes, rotate the sheet pan and baste with any leftover glaze.
    • Bake until chicken is cooked through and vegetables are fork tender, about 10 more minutes. Temperature of the chicken should be 165°F.
    • Transfer to platter and serve.

    Notes

    *The Glaze can be made 3 days ahead. Cover and chill. Bring to room temperature before using. The chicken can also be rubbed down with the spice mixture 1 day ahead. Cover and refrigerate. Let stand at room temperature 30-45 minutes before baking.

    Nutrition

    Serving: 1 serving | Calories: 417kcal | Carbohydrates: 61g | Protein: 28g | Fat: 6g | Cholesterol: 126mg | Sodium: 401mg | Potassium: 824mg | Fiber: 5g | Sugar: 29g | Vitamin A: 16260IU | Vitamin C: 11mg | Calcium: 91mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

    *Recipe inspired by Nancy Fuller, Farmhouse Rules

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    Reader Interactions

    Comments

    1. Rachel Drayton says

      May 09, 2019 at 4:32 pm

      This was so easy and delicious just like your pecan bars I cant get enough of lol. Keep them coming!

      Reply
      • Kim Peterson says

        May 09, 2019 at 5:13 pm

        Awesome!! Thanks for letting me know! Aren't sheet pan dinners the best!

        Reply
    2. Cheer says

      April 17, 2018 at 4:46 am

      I made this dish last night, wonderful, I didn't have any peach jam so I subbed hot pepper jelly, we liked that extra little kick of heat. It was easily put together and a breeze to cook, I lined my baking dish with foil, so clean up was ever so easy, too. Thanks!

      Reply
      • Kim Peterson says

        April 17, 2018 at 8:01 am

        I'm so glad you enjoyed it! You could also sub orange marmalade, apricot preserves, or create your own blend. 🙂 Love sheet pan dinners!

        Reply
    3. Ben|Havocinthekitchen says

      March 10, 2018 at 10:43 am

      I like incorporating sweet fruit to poultry, but I don't think I've ever added peach jam. This sounds like a great idea, and the chicken looks so luscious and succulent. Well done!

      Reply
      • Kim Peterson says

        March 10, 2018 at 1:40 pm

        Thanks Ben! Fresh peaches would be a great addition too once they're in season. Take care!

        Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

    More about me →

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