Ingredients
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4 bone-in, skin-on chicken thighs
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3 ripe peaches, thickly sliced
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2 jalapeños, sliced (seeded for mild heat)
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2 tbsp olive oil
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1 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp maple syrup (or coconut aminos for Whole30)
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2–3 sprigs rosemary
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Salt & pepper
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2 cups cooked wild rice
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Optional: green onions, extra rosemary for garnish
Instructions
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Preheat oven to 400°F (200°C). Line sheet pan with parchment.
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Make glaze: Whisk olive oil, vinegar, mustard, and syrup.
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Prep chicken: Pat dry, coat in glaze, and let sit.
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Assemble tray: Arrange chicken, then scatter peaches, jalapeños, and rosemary. Drizzle extra glaze over fruit.
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Roast 35–40 mins until skin is crisp and chicken hits 165°F. Broil 2 mins for extra char if desired.
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Rest 5 mins, then serve: Spoon over rice, top with pan juices, and garnish!
Notes
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Swap chicken for pork chops or portobellos.
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No peaches? Use nectarines, pineapple, or apricots.
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Want it spicier? Keep jalapeño seeds or sub in habanero.
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Cooling trick: Serve with Greek yogurt or sour cream swirl.
- Prep Time: 15 mins
- Cook Time: 40 mins
Nutrition
- Calories: 480 cal Per serving
- Fat: 26g
- Carbohydrates: 32g
- Protein: 30g