Skillet Roast Chicken & Peaches

1

Preheat the oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small)dry and season generously all over with kosher salt.

2

Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, skin side down, undisturbed, until thighs release easily from pan, 5-7 minutes. Turn chicken over and cook on the other side until golden brown underneath, about 5 minutes. Transfer chicken to a plate and arrange skin side up (they won’t be fully cooked through at this point).

3

In the same pan Cook 1 medium red onion, sliced into 2"-thick wedges, stirring occasionally, until slightly softened and starting to turn golden brown, about 5 minutes. Add the chopped garlic cloves, paprika and oregano and cook, stirring, until garlic is fragrant, 1–2 minutes.

4

Pour in the apple cider vinegar, scraping up any browned bits. Add Dijon mustard, honey and freshly ground pepper. Mix the sliced peaches into onion mixture. Return chicken to skillet, arranging skin side up.

5

Transfer pan to oven and bake just until peaches and chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part of a thigh without touching the bone should register 165°), 17–20 minutes.

6

Remove the pan from the oven and serve with some scallions to garnish! I suggest serving with rice or couscous to soak up all of the lovely pan juices.