Active Time
30 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

Set the chicken skin side up on a rack set over a baking sheet. Press down firmly 
on the breastbone to flatten the bird. Season the chicken all over with 2 teaspoons 
of salt and refrigerate uncovered overnight. Let the chicken stand at room temperature for 30 minutes before roasting.

Step 2    

Preheat the oven to 425°. Rub the chicken with 2 tablespoons of the olive oil and season with pepper. Roast for about 1 hour, until golden and an instant-read thermometer inserted in the thigh registers 160°. Transfer to a rack and let rest for 15 minutes.

Step 3    

Meanwhile, in a large bowl, whisk the vinegar with the honey and mustard. Whisking constantly, drizzle in the remaining 1/2 cup of olive oil and season with salt and pepper. Transfer half of the dressing to a small bowl. Add the peaches to the large bowl and toss to evenly coat. Let the peaches marinate at room temperature for 30 minutes.

Step 4    

Cut the chicken into 8 pieces and arrange on a platter. Add the arugula and basil 
to the marinated peaches and toss to coat. Transfer the peach salad to a bowl, top 
with the chopped peanuts and serve with the chicken, passing the reserved dressing at the table.

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