Peach Butter Chicken is simple to make using a peach compound butter flavored with sage and thyme. The peach butter inserted under the skin not only adds flavor, but also keeps the breast meat moist and juicy. If you have some peaches getting a little long in the tooth, this is an excellent way to use them up. Be sure to let the chicken rest before cutting to serve so it can re-absorb all those tasty juices.
Peach Butter Chicken Recipe
1 (4-to 5 pounds) whole chicken
2 teaspoons Hungarian sweet paprika
1 teaspoon kosher salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Rinse and drain the chicken. Pat dry with paper towels. Run your fingers under the skin of the breast-meat and down the top of the legs to loosen the skin.
Peel the very ripe peach and remove flesh from the pit. With a fork, mash together the ripe peach flesh, butter, sage, and thyme until combined. Use your fingers to push the peach butter evenly under the breast-skin and down the legs. Trim the flesh from the pit of the remaining peach and cut into large chunks. Place the peach chunks into the cavity of the chicken and tie legs together.
Whisk together paprika, salt, sage, thyme, onion powder, garlic powder, and pepper to make the spice blend. Sprinkle evenly over the exterior of the chicken.
Place chicken, breast-side up, into the V-rack in the prepared pan. Roast for about 1-1/2 hours or until juices run clear when poked between breast and thigh. Internal temperature in the thickest part of the meat, not touching bone, should read 165 F. Remove from oven and tent with foil. Let rest for 20 minutes to allow juices to reabsorb before cutting to serve.
Yield: 4 to 6 servings
Peach Butter Chicken Recipe Photo ©2021 Peggy Filippone