Peach Glazed Chicken Thighs
This sheet pan dinner of super tender, peach glazed chicken thighs with sweet potatoes and red onion is a tasty, sweet and spicy meal perfect for any night of the week.
Servings 6 servings
Calories 417kcal
Equipment
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