Roasted Balsamic Chicken

Heat oven to 400 degrees.

Rinse chicken inside and out and pat dry with paper towels.

Rub chicken with 1 tbs of the oil and season with 1 1/2 tsp of the salt and 1/4 tsp of the pepper. Place in a roasting pan or baking dish.

In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken.

Roast until the chicken is cooked through and a thigh registers 180 degrees on a meat thermometer, about 1 hours, 10 minutes. If using the chicken thighs, cook for 35-40 minutes and sear the skin on a grill or hot pan for 2 minutes.

Let rest 10 minutes before carving. Serve with the peaches and pan sauce.