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
Preparation
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
