# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Peach Glaze
05 - 1 cup peach preserves or peach jam
06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 1 tablespoon apple cider vinegar
08 - 2 tablespoons honey
09 - 2 teaspoons Dijon mustard
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - ½ to 1 teaspoon crushed red pepper flakes, adjusted to taste
→ Garnish
13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 1 fresh peach, sliced (optional)
# Steps to Follow:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil to facilitate cleanup.
02 - Pat the chicken thighs dry with paper towels. Rub each piece with olive oil, kosher salt, and black pepper. Place skin-side up on the prepared baking sheet.
03 - Combine peach preserves, soy sauce, apple cider vinegar, honey, Dijon mustard, minced garlic, grated ginger, and crushed red pepper flakes in a small saucepan. Simmer over medium heat, stirring frequently until smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
04 - Brush half of the peach glaze evenly over the chicken thighs.
05 - Place the baking sheet in the oven and roast for 20 minutes. Remove and brush the remaining glaze over the chicken. Return to the oven and continue roasting for another 10 to 15 minutes until the internal temperature reaches 175°F and the skin is caramelized.
06 - If desired, broil the chicken for 2 to 3 minutes to crisp and brown the skin further. Monitor closely to avoid burning.
07 - Let the chicken rest for 5 minutes. Garnish with chopped cilantro or parsley and fresh peach slices if using. Serve immediately.
