1 whole free range organic chicken (2-3 pounds)

¼ cup grapeseed oil

1 tablespoon celtic sea salt

6 peaches, quartered

4 shallots, halved

6 sprigs fresh thyme



Rinse off the chicken, pat dry, then place in a large baking dish

Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken

Roast at 400° for 60 to 90 minutes.

Serve with peaches and pan sauce