Barbecue-Spiced Roast Chicken With Peaches and Potatoes
Photography by Haley Hazell
Da-Le Ranch Heritage Chicken is coated with a sweet and spicy dry brine and roasted in the oven on top of juicy summer peaches and creamy yukon potatoes in this easy one pan meal. The chicken drippings, or schmaltz, and peach juice melt together to create a luscious pan sauce perfect for drizzling.
You know what they say about a good chicken rub?
Once you find one, the possibilities are endless. Try carrying this Barbecue-Spiced Roast Chicken with you through the seasons by swapping peaches with apples and fennel in the fall, hearty cruciferous veg like kohlrabi in the winter, and green garlic in the spring.
What should we know about wholesome meat in today’s world?
Ashlie Pesic of Da-Le Ranch says—
“This was a really hard question for me. Some people my age get caught up in the dichotomous debate surrounding ethical and healthful eating—from die-hard raw carnivorism to rapidly trending veganism. I feel somewhere in the middle.
I believe in considering and acknowledging the value of what you consume and in eating with thoughtfulness. What went into that item you’re purchasing? There’s more to it than cost. What about heart and soul? Was it cared for? Were the people involved in the process cared for? I also think about the impact of our food choices. Was it sustainable, ethical, local?
Sure, “organic” and “certified inspectors” sound good, but we have to look beyond the labels.
Our small but mighty (65 acres) ranch puts into practice sustainable farming and natural concepts every day. We make our wholesome, lovingly raised meat products available at farmers markets all over Southern California and at a retail facility in Sorrento Valley.”
This recipe is presented by Da-Le Ranch, a small, sustainable family farm located in Southern California’s Central Inland Empire.
Ingredients
Barbeque-Spiced Brine
- ¼ cup brown sugar
- 2 teaspoons kosher salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ¼ teaspoon cayenne (optional)
- Chicken, Potatoes, and Peaches
Chicken, Potatoes, and Peaches
- 1 Da-Le Ranch heritage chicken (3.5 - 4.5 lbs)
- 1 lb Yukon potatoes, cut into bite-sized chunks
- 2 peaches, cut into wedges
- 1 red onion, cut into wedges
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- ½ cup fresh basil leaves
SERVES 4 to 6
Instructions
- Make the barbeque-spiced brine by combining brown sugar, kosher salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to a small bowl. Mix until fully combined.
- Place chicken onto a small baking sheet and pat dry with paper towels. Evenly coat the chicken in the spice rub. Don’t forget to add seasonings in the cavity of the bird as well. Place brined chicken uncovered in the fridge for at least one hour and up to overnight.
- Once ready to roast, preheat your oven to 350°.
- In a large cast iron, mix cut yukon potatoes, peaches, red onions, apple cider vinegar, olive oil, kosher salt, and black pepper. Have extra brine? Throw that in as well. Toss to coat. Nestle the brined bird on top.
- Set into the oven to roast for 1 ½ to 2 hours or until the internal temperature reaches 160°. (The chicken will continue to cook as it rests, reaching the desired 165°). The brown sugar in the brine will caramelize and get quite dark, but have no fear the dark brown char enhances that barbeque flavor. Not your thing? If the skin is getting too dark, cover with foil.
- Transfer the chicken to a cutting board to rest for 10 minutes before carving.
- Add fresh basil leaves to the peaches and potatoes, reserving a few pretty leaves for garnish. Stir to evenly coat everything in those delicious chicken drippings and lightly wilt the basil.
- Plate, spoon drippings from the pan over the chicken and garnish with reserved basil leaves.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance—balancing careers, tastes, and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.
