Bourbon-Peach Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Oven-roasted chicken thighs glazed with a sweet bourbon-peach sauce served alongside caramelized root vegetables. This American chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium fresh peaches, peeled and diced
• 1/3 cup bourbon
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 tbsp fresh thyme, chopped

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin side down and sear for 5 minutes until skin is golden and crisp. Flip and cook 3 minutes more, then remove chicken from skillet.
3. Step 3: Add 1 diced fresh peach, 1/3 cup bourbon, 2 tbsp honey, and 1 tbsp apple cider vinegar to the skillet. Cook over medium heat for 5 minutes, stirring occasionally, until the sauce thickens and peach softens.
4. Step 4: Return chicken thighs to the skillet, spooning some glaze over the top. Surround with 3 chopped carrots, 2 chopped parsnips, and 1 small red onion cut into wedges. Drizzle remaining 1 tbsp olive oil over vegetables and sprinkle 1 tbsp chopped fresh thyme evenly.
5. Step 5: Transfer skillet to the oven and roast for 25 minutes until chicken reaches 165°F internal temperature and vegetables are tender and caramelized.
6. Step 6: Remove from oven and let rest for 5 minutes before serving with the bourbon-peach glaze spooned over chicken and vegetables.