Roasted Chicken with Red Onions and Nectarines

Serves : 4

Comments: You can also use blanched, skinned peaches in place of the nectarines.

 

Ingredients:

  • 1 pound of chicken thighs (3-4 thighs), skin-on
  • 1 large red onions, cut into 8 wedges
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 1/2 teaspoon dried rosemary
  • 2 large nectarines, cut in half and with pits removed

Instructions:

Preheat oven to 425 degrees.

Combine chicken and onions in a 13 x 9-inch baking dish; sprinkle with salt and black pepper. Drizzle with oil and toss gently to coat chicken. Bake at 425 degrees for 30 minutes.

Combine balsamic vinegar, molasses, and rosemary, and drizzle over chicken. Bake chicken an additional 20 minutes. Add the nectarines to chicken mixture in dish, basting with cooking liquid. Bake an additional 10 minutes or until chicken is done.