Sheet-Pan Hot Honey Chicken and Peaches
, 35 min, 4 servings
Broiled chicken thighs and peaches with red onions, finished with a hot honey vinaigrette and fresh basil.
| prepPlace rack in upper third of oven; heat broiler. | ||||||
| 1½–2 lb / 680–900 g skinless, boneless chicken thighs | Toss chicken with salt; add onions, garlic, oil & pepper | Marinate up to 1 hour (optional) | Spread on baking sheet; broil 9–11 min | Scatter peaches over chicken; spoon dressing over all | Toss to coat; broil 9–11 min until 165°F / 74°C | Cool 5 min; top with basil, serve with bread |
| 12 g Diamond Crystal or 6 g Morton kosher salt (for marinade) | ||||||
| 2 medium red onions, cut into 1" wedges | ||||||
| 4 garlic cloves, finely grated | ||||||
| 45 ml extra-virgin olive oil (for marinade) | ||||||
| 1 g freshly ground black pepper | ||||||
| 60 ml honey | Whisk honey, vinegar, hot sauce, red pepper & salt | |||||
| 30 ml red wine vinegar | ||||||
| 15 ml hot sauce (such as Tabasco or Cholula) | ||||||
| 1 g crushed red pepper flakes | ||||||
| 4 large yellow peaches or nectarines (about 680 g), halved, pits removed, cut into 1"-thick wedges | Toss peaches with salt & oil | |||||
| 15 ml extra-virgin olive oil (for peaches), plus pinch of salt | ||||||
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