For the chicken:

1. Preheat your oven to 400 degrees. Pat the chicken dry with a paper towel. Arrange the peach and onion slices in the bottom of a large Dutch oven, large braiser, or large baking dish. Set the chicken on top of the onions and peaches.

2. Sprinkle the chicken evenly with the seasoned salt and arrange the thyme sprigs on either side of the chicken.

   
   

For the glaze:

1. In a small sauce pan, combine the peach jam, white balsamic vinegar and butter and place over low heat.

2. Bring the sauce to a simmer, whisking occasionally until slightly thickened and the butter has melted, about a few minutes.

3. Baste the prepared chicken with half of the glaze. Cover with an oven-safe lid (or loosely tent with foil) and bake for 45 minutes.

4. Remove the lid/foil, baste with the remaining half of the glaze and bake for another 45-55 minutes, rotating the chicken occasionally for even browning on all sides during that time. Bake until a thermometer inserted into the deepest part of the chicken meat reads 165 degrees.

   
   

Notes:

• If you don’t want to make a whole chicken, you can use chicken quarters, thighs, legs, or breasts for this recipe!