One–pan-chicken with peaches

"The idea for this dish came from wanting to make a summery chicken roast for those days when you’ve had enough of salads, dips, and wraps. Something that feels satisfying without being too heavy, while using the best of what the season has to offer. Juicy stone fruit is one of my favorite parts of summer, and we love a little sweet and savory moment. Everything happens in one pan and, while there is a little time to spend at the stove necessary at the beginning, most of it is completely hands-off. Once you’ve seared your chicken and bloomed the aromatics, you basically nestle everything onto a bed of peaches (or any mix of stone fruit, if that’s what your heart desires) and let the oven do the rest while you cool yourself down with a cold drink. As the chicken and fruit roast together, they release all their juices and create a sauce that, in my opinion, is best enjoyed with some nice bread to mop everything up. But if rice or potatoes are more your thing, those work beautifully too. If you’d rather skip the wine in the sauce, simply use chicken stock, or even grape juice if you want to lean into the fruitiness a little more. And if you happen to have Worcestershire sauce on hand, I can really recommend using that instead of soy sauce at least once. Either way, the result is a savory dish that somehow feels like a summer evening somewhere in the South of France."