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(3,592)
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.

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Ratings

5 out of 5
3,592 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.

Mark

Replies with well thought and tested suggestions like Bill's are one of my favorite things about NYT cooking.

Bacongougere

As written, this would have been extremely bland. We used 12 oz of chicken, kept the peaches the same, and bumped up all the other spices. I also added cumin and Urfa pepper. I’m thinking pickled hot peppers (Mama Lil’s, for example), or some chipotle might be good. And more ginger. And more salt. I agree with the other posters who suggested marinating. Definitely a keeper with tweaks.

Milton

I sear the thighs skin side down first, roast and then reduce the pan sauce w/balsamic, plate the thighs, sauce them and then shower w/the basil. Tasty and looks great.

Sb

Just made this and while we liked it we found it bland. Consensus in my house was that if it was made and served again we would eat it but no one would request it. Five stars seems a bit much….

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