Roast Chicken with Balsamic Glazed Peaches

You will need

• 2.78 kg Chicken Thighs, boneless, skinless
• 1 can Peach Slices in Juice, reserve juice
  
• 177 mL Balsamic Vinegar
• 5 g Rosemary, dried
• 5 g Thyme, dried
• 15 g Garlic, minced
• 15 mL Cooking Oil
• to taste Salt & Pepper

Method

1. Defrost boneless, skinless chicken thighs overnight in the refrigerator.
2. Open can of Dole Peach Slices in Fruit Juice, drain and reserve 1.5 cups/354ml of juice.
3. Preheat convection oven to 200°C/400°F.
4. Combine fruit juice and balsamic vinegar in a small bowl and set aside.
5. Combine the defrosted chicken thighs, peaches, rosemary, thyme, garlic, oil, and optional salt and pepper in a separate bowl.
6. Pour the balsamic mixture over the chicken and toss to coat.
7. Spread mixture out on a parchment lined baking sheet and bake at 200°C/400°F until the internal temperature of the chicken reaches 75°C/165°F, approximately 20-22 minutes.
   20:00

   Start timer