Recipe: Roasted Chicken and Peaches

ROASTED CHICKEN AND PEACHES

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 whole chicken (3 pounds)
1 1/2 teaspoons olive oil
4 leeks, white and light green parts, thinly sliced and washed thoroughly
6 peaches, pitted and quartered
3 tablespoons brown sugar
2 tablespoons chopped fresh tarragon
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Preheat the oven to 400 degrees F.

In a small bowl, combine the salt, pepper and cumin. Rub the chicken with the oil and season generously with the cumin mixture. Place the chicken in a roasting pan.

In a large bowl, combine the leeks, peaches, brown sugar, tarragon, cinnamon and nutmeg. Scatter the mixture around the bottom of the chicken in the pan.

Roast the chicken for 30 minutes. Stir the peaches occasionally to coat with the pan juices. Reduce the heat to 350 degrees F and roast for 30 minutes more, or until thermometer inserted in breast registers 180 degrees and the juices run clear. Let stand for 10 minutes before carving.

Place the chicken on a platter, either whole or cut into pieces. Spoon the pan juices, leeks and peaches over all.

Makes 6 servings
Source: Simply Organic A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool