Sheet Pan Chicken With Stone Fruits And Fingerling Potatoes

Ingredients

Ingredients

• 1 whole chicken
• 1.5 kg fingerling potatoes
• 2 pcs ripe peaches
• 2 pcs ripe apricots
• 2 pcs white nectarines
• 3 tbsp olive oil
• 6 cloves garlic cloves, crushed
• 1 tbsp fresh thyme
• 1 Tbsp fresh rosemary
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 Tbsp honey

Instructions

1. Break down chicken to have skin on breast, thigh, drumsticks, wings
2. Preheat the oven to 400°F (200°C).
3. Wash and halve the fingerling potatoes, then place them in a large bowl.
4. Drizzle the potatoes and crushed garlic with 2 tbsp of olive oil, season with salt and pepper, and toss to coat.
5. Spread the potatoes evenly on one side of a large sheet pan.
6. In the same bowl, combine the broken down chicken with the remaining olive oil, rosemary, thyme, salt, and pepper. Mix well.
7. Arrange the chicken pieces skin-side up on the sheet pan next to the potatoes.
8. Slice the peaches, apricots, and nectarines into wedges and scatter them over the chicken and potatoes.
9. Sprinkle the sheet pan with balsamic vinegar and honey for an extra layer of flavor.
10. Leave uncovered in the fridge to let the skin dry out for extra crispiness
11. Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 160ish F and the skin is crispy. Breast may cook faster.
12. Remove the pan from the oven and let it rest for 5 minutes.