Yields: 4 servings.
1 (3½- to 4-pound) whole chicken
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 peaches, peeled (if desired), quartered, and pitted
4 small shallots, halved
1 tablespoon apple cider or red wine vinegar
6 sprigs fresh rosemary (optional)
Preheat oven to 400˚. Thoroughly pat chicken dry with paper towels, rub with 1 tablespoon olive oil, and season liberally with salt and pepper. Place bird in a roasting pan or baking dish.
In a small bowl, combine remaining 1 tablespoon olive oil, peaches, shallots, and vinegar; salt and pepper to taste. Fill chicken cavity with peach mixture, along with rosemary sprigs, if using.
Roast until chicken is cooked through and a thigh registers 180˚ on a meat thermometer, about 65-75 minutes or until juices from cavity run clear without any pink and chicken skin is browned and crisp.
Remove pan from oven and let chicken rest, covered loosely with foil, for 10 minutes before carving.
Serve chicken sliced, with the peaches, shallots, and pan jus spooned over it. Serve good bread on the side.