{"id":"45901121-6127-46a3-a866-48ed58542857","url":"https://recipestripper.com/recipes/45901121-6127-46a3-a866-48ed58542857","source_url":"https://www.epicurious.com/recipes/food/views/ba-syn-sheet-pan-hot-honey-chicken-peaches","title":"Sheet-Pan Hot Honey Chicken and Peaches","description":"No grill needed for this sweet and spicy, just-charred-enough sheet-pan dinner, starring juicy peaches and boneless skinless chicken thighs.","servings":4,"servings_text":"4 servings","total_time":"45 minutes","image_url":"https://assets.epicurious.com/photos/6a5543c95b12cd20514e0834/16:9/w_2992,h_1683,c_limit/20260622_BonApp_FarmersMktC_s3_ChickenPeaches_0127.jpg","ingredients":[{"text":"1½–2 lb. skinless, boneless chicken thighs","item":"skinless, boneless chicken thighs","quantity":1.5,"quantity_max":2,"unit":"lb"},{"text":"2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more","item":"Diamond Crystal or 1 tsp. Morton kosher salt, divided","quantity":2,"unit":"tsp","preparation":"plus more"},{"text":"2 medium red onions, cut through root ends into 1\" wedges","item":"medium red onions, cut through root ends into 1\" wedges","quantity":2},{"text":"4 garlic cloves, finely grated","item":"garlic cloves, finely grated","quantity":4},{"text":"4 Tbsp. extra-virgin olive oil, divided","item":"extra-virgin olive oil","quantity":4,"unit":"tbsp","preparation":"divided"},{"text":"½ tsp. freshly ground black pepper","item":"freshly ground black pepper","quantity":0.5,"unit":"tsp"},{"text":"¼ cup honey","item":"honey","quantity":0.25,"unit":"cup"},{"text":"2 Tbsp. red wine vinegar","item":"red wine vinegar","quantity":2,"unit":"tbsp"},{"text":"1 Tbsp. hot sauce (such as Tabasco or Cholula)","item":"hot sauce","quantity":1,"unit":"tbsp","preparation":"such as Tabasco or Cholula"},{"text":"½ tsp. crushed red pepper flakes","item":"crushed red pepper flakes","quantity":0.5,"unit":"tsp"},{"text":"4 large yellow peaches or nectarines (about 1½ lb.), halved, pits removed, cut through stem ends into 1\"-thick wedges","item":"large yellow peaches or nectarines (about 1 1/2 lb.), halved, pits removed, cut through stem ends into 1\"-thick wedges","quantity":4},{"text":"Basil leaves and baguette or country-style bread, sliced (for serving)","item":"Basil leaves and baguette or country-style bread, sliced","preparation":"for serving"}],"instructions":[{"number":1,"text":"Place a rack in upper third of oven; heat broiler. Toss 1½–2 lb. skinless, boneless chicken thighs and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to coat. Add 2 medium red onions, cut through root ends into 1\"-thick wedges, 4 garlic cloves, finely grated, 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper; toss to coat. If you have the time, let sit up to 1 hour to marinate."},{"number":2,"text":"Spread out on a rimmed baking sheet and broil until chicken and onions are just starting to take on color, 9–11 minutes."},{"number":3,"text":"Meanwhile, whisk together ¼ cup honey, 2 Tbsp. red wine vinegar, 1 Tbsp. hot sauce, ½ tsp. crushed red pepper flakes, and a big pinch of salt in a small bowl. Set dressing aside."},{"number":4,"text":"Toss 4 large yellow peaches or nectarines (about 1½ lb.), halved, pits removed, cut through stem ends into 1\"-thick wedges, a pinch of salt, and remaining 1 Tbsp. olive oil in a medium bowl to combine."},{"number":5,"text":"Remove baking sheet from oven and scatter peaches on top of chicken and onions; spoon reserved dressing over. Turn chicken and toss peaches and onions to coat in dressing and juices."},{"number":6,"text":"Broil until chicken is deeply browned and an instant-read thermometer inserted into thickest part of thighs registers well over 165°, 9–11 minutes. Let cool 5 minutes, then top with basil leaves and serve with a baguette or country-style bread, sliced,for dunking."}],"date_published":"2026-10-30T00:03:00.58642+00:00","date_modified":"2026-10-30T00:03:00.58642+00:00"}