Chicken with Peaches & Jalapenos (for MartianIceQueen)

This recipe was generally popular, and not too many changes were suggested. Reviewers did say, though, that frozen peaches worked just as well & recommended using boneless, skinless chicken instead.

• 2 whole chicken breasts with skin and bones (about 2 pounds total), halved
• 1 tablespoon olive oil
• 3 firm-ripe peaches, quartered
• 3 medium onions, quartered lengthwise
• 6 jalapeño chilies, quartered lengthwise and seeded (wear rubber gloves)
• 6 large garlic cloves
• 1 lemon, quartered

Accompaniment: basmati rice

Preheat oven to 450° F.

Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.

Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.

Serve chicken with rice.