Roasted Chicken Thighs With Peaches, Basil and Ginger Recipe (2024)

Made it with lightly floured complete, bone-in and skin-on thighs, roasted for ~20-25 mins in open pan with sherry, garlic, and ginger, until browned. Added peaches, covered and roasted until peaches softened, ~ 10 mins. Uncovered, and roasted another 5-10 minutes. Served with roasted small Yukon golds. Fabulous!! Ginger infused the chicken, and the sherry/peach/ginger/garlic sauce was marvelous, alone and when absorbed by the potatoes. A definite winner!!

Marinate the chicken in the garlic, basil, ginger, olive oil, sherry mixture for a few hours for whole thighs, probably less time for strips. then throw the whole thing into an oiled pan and roast.

I followed Bill's advise above, except: I doubled the amount of peaches and basil, I skipped the flour on the chicken breasts, and I used a cast iron skillet for the whole meal. Served with a side of spinach sautéed with shallots. Even with the extra peaches I don't think the sauce was too thin at all! For me it congealed nicely.

Delicious, elegant, easy summer dish. Thanks to Bill Ahlstrom for his adaptation in an earlier note for using bone-in, skin-on thighs, which is what I made. Use a pan large enough to allow peaches to cook in the juices if using less flavorful supermarket peaches (or add a tsp of maple syrup or balsamic vinegar, depending on their sweetness). Add a little parsley just before serving for even more visual impact. It paired wonderfully with a side of fresh roasted corn on the cob. A keeper!

While it was almost 100 degrees in New York this weekend, tried the recipe in my Dutch oven without having to turn on my kitchen oven. Came out great and didn’t turn my kitchen even hotter.

Replies with well thought and tested suggestions like Bill's are one of my favorite things about NYT cooking.

Doubled this for the family tonight and it was a hit. Couldn't be easier to make. I added more grated ginger than the recipe called for so it was a little spicy -- and delicious. The sauce over brown rice was yummy. Would definitely make it again.

This was really good. I'll make it again. One thing. Hard peaches are not sweet yet or as sweet as they will be. I used hard peaches and yearned mightily for schlurpy sweet peach juice in the sauce. It is Summer. I'll find a compromise.

I added a little cardamom and cumin, and used dried mint. Definitely grate the ginger.
And only one T oil.
Hard peaches needed to cook a little longer to get soft and delicious.

My husband and 1 year old went crazy for this dish. I made this using floured bone-in, skin-on thighs, as another user suggested. I added quite a bit more liquid than the recipe called for -- 1/3 cup of sherry and 1/3 cup of chicken stock throughout the cooking process allowing me to baste the thighs. For future, I will double the ginger and garlic used and add a bit of balsamic to the sauce. I'll also top the floured chicken with dried basil, salt and pepper.

I have been making this every summer for years. Easy, tasty beautiful dish. Doubled the recipe, and added even more basil, garlic and ginger than the recipe calls for. Marinating it for at least a couple of hours before cooking really brings out the bright flavors. A summer keeper!

Super easy - not sure why this is not noted in the recipe. Make sure to scrape for the pan drippings - the sauce, as Clark notes, is pretty thin and it is easy to miss the great ginger and garlic sticking to the bottom of the pan.

I've made this twice in a week. It was easy and fast and a very big hit with the household. Peaches are abundant right now and this a nice savory way to use them.

Tender chicken, juicy savory/sweet peaches, spicy ginger and basil, and who doesn't love garlic? This comes together easily in the 20 minutes that the recipe claims, almost unheard of in NY Times recipes, in my experience. It is a perfect use of early peaches and so good we will be making it all of peach season. I followed the recipe exactly and would not change a thing except don't stint on the peaches. I might add a third next time to the two medium peaches that I put in (about 10 oz.).

Hmm. I think I'd have to reccomend the recipe as written rather than the one with floured skin on bone in. I found that to result in flabby pale skinned chicken pieces. I had to remove the skin after cooking to be able to eat it... Would also use a ripe not hard peach as the hard one was pretty tasteless. Overall, not a huge amount of flavor but easy enough.

Couldn't resist. Made this in March with dozen peach slices. Yum!

Kids love this too. Double the ginger

Made this last night and doubled sauce ingredients so as to have more to sop up. Bad decision as fresh basil from the garden overpowered all other flavors. My husband suggested adding a can of coconut milk and serving over jasmine rice. Voila, dinner saved from disaster!

Super easy to make and really delicious. Followed the recipe exactly, used white wine.

I enjoyed this. I would use more peaches and I like the idea of adding balsamic to boost the flavor and acidity. I have pear balsamic at home so will add that next time. Or I’ll use peach!

Made this recipe with mangos instead of peaches. Still good!

Meh. Next time try bone-in and riper peaches. I did double garlic and ginger. See other suggestions.

came together quick and easy. nice flavors although came out subtle and a little bland for me. maybe more salt was needed or other spices?

I marinated the chicken in the olive oil-wine-garlic-etc. mixture for two hours before roasting. Ours needed 30 minutes at 400 to be cooked through. We doubled everything, used farmers' market peaches (we're in Atlanta) and ginger paste from a tube. Absolutely delicious!

Another one of those amazing flavor to effort ratios...to me the beauty of the slightly underrripe (admittedly farmers market) peaches is that there's a lovely tang. I chopped versus grated ginger so I got a burst of ginger with every bite. Agree that this is dinner party worthy even though it's super easy. Shhhhhh!!!

Double the ginger and garlic. Nice flavors but lacks oomph

Peaches weren’t being sold at Trader Joe’s so I swapped with a mango. Absolutely delicious.

Doubled, had crusty bread, marinated w/o peach for a while before cooking, four thighs, two large peaches, no flour, no leftovers.

This was delicious. I used frozen sliced peaches.

We doubled the ginger, basil and garlic and used dry vermouth, Fresh globe basil and lots of it cut in strips, not chopped made for a lovely aroma in the kitchen. The peaches weren't hard, they were ready to eat, and we added an extra. Altogether a lovely one pan meal that was beautiful as well as delicious for our small party of three.