Sheet-Pan Hot Honey Chicken and Peaches
Recipe: https://recipestripper.com/recipes/45901121-6127-46a3-a866-48ed58542857
Original source: https://www.epicurious.com/recipes/food/views/ba-syn-sheet-pan-hot-honey-chicken-peaches
Recipe image: https://assets.epicurious.com/photos/6a5543c95b12cd20514e0834/16:9/w_2992,h_1683,c_limit/20260622_BonApp_FarmersMktC_s3_ChickenPeaches_0127.jpg

No grill needed for this sweet and spicy, just-charred-enough sheet-pan dinner, starring juicy peaches and boneless skinless chicken thighs.
Yield: 4 servings
Total time: 45 minutes

Ingredients
- 1½–2 lb. skinless, boneless chicken thighs
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
- 2 medium red onions, cut through root ends into 1" wedges
- 4 garlic cloves, finely grated
- 4 Tbsp. extra-virgin olive oil, divided
- ½ tsp. freshly ground black pepper
- ¼ cup honey
- 2 Tbsp. red wine vinegar
- 1 Tbsp. hot sauce (such as Tabasco or Cholula)
- ½ tsp. crushed red pepper flakes
- 4 large yellow peaches or nectarines (about 1½ lb.), halved, pits removed, cut through stem ends into 1"-thick wedges
- Basil leaves and baguette or country-style bread, sliced (for serving)

Instructions
1. 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.
2. Spread out on a rimmed baking sheet and broil until chicken and onions are just starting to take on color, 9–11 minutes.
3. 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.
4. 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.
5. 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.
6. 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.