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Roasted Chicken with Peach Glaze


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Here is a simple and yummy roasted chicken with peach glaze recipe. I found it on thatsmyhome.com. This chicken turns out with a sweet and crispy skin thanks to the peach preserves. Very easy and delicious.

Here is what you need to make the

Roasted Chicken with Peach Glaze

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Roasted Chicken with Peach Glaze | realmomkitchen.com

Roasted Chicken with Peach Glaze

  • Author: Laura


Units Scale
  • 5 pounds whole roasting chicken
  • 1 teaspoon garlic pepper blend
  • 1/2 cup peach preserves



  1. Heat oven to 375ºF. Spray rack in shallow roasting pan with nonstick cooking spray.
  2. Rinse chicken inside and out with cold water; drain.
  3. Pat chicken dry with paper towels. Sprinkle chicken with garlic pepper blend; place chicken breast side up on sprayed rack in pan.
  4. Bake at 375ºF for 1 hour. Brush chicken with preserves (I warmed my preserves up a little to make it easier to brush it on the chicken); bake an additional 35 to 45 minutes or until fork-tender and juices run clear.
    Chicken is done when internal temp reaches 180ºF.
  5. Let stand 5-10 minutes before serving. Serves 6.
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Mrsblocko October 30, 2009 - 7:21 am

This was my first successful roasted chicken! I wrote about it on my blog here: https://tomatoesforapples.blogspot.com/2009/10/roasted-chicken-take-two.html
Thank you for this easy, but delicious recipe! I can't wait for roaster chickens to go on sale at the grocery store so I can make this again!!!!

Jenn October 18, 2009 - 7:25 am

I have always been scared of cooking a whole chicken. I don't know why. It was so easy! (Especially since I made my husband rinse it and clean out the yuckies!)

This was really delicious and easy but we didn't really taste the peach at all.

Lisa September 29, 2009 - 5:53 am

Wow, so simple but such a great recipe. The skin looks fabulous.

Caroline September 29, 2009 - 5:09 am

Looks really good. I'll have to give that one a try since I have some homemade canned peach preserves. I would recommend putting some aluminum foil in the roasting pan to make the clean up easier!!

Julie September 28, 2009 - 8:29 pm

Looks delicious…I'll bet that skin covered with peachy goodness is awesome (yet naughty)

Laura September 28, 2009 - 9:50 am

I served with with some Betty Crocker instant potatoes, I think the flavor was herb and better. Roasted potatoes would also go well or a nice rice pilaf. I have recipes for both on my site.

Kimberly September 28, 2009 - 9:33 am

That looks SO delicious! I just started experimenting with "whole chicken cooking" 🙂 I will have to try this. What would you serve that with? Just some rice maybe?