Chef Tips: Allow your chicken to rest at room temperature for thirty minutes before roasting to ensure even cooking throughout the meat. Pat the chicken completely dry with paper towels before applying oil; moisture on the skin creates steam instead of a crispy exterior. Use a meat thermometer to verify doneness at one hundred sixty-five degrees in the thickest part of the thigh without cutting into the meat. Arrange the peaches cut-side down initially, then flip them halfway through roasting to expose the skin to direct heat for even caramelization. Save the pan drippings by pouring them into a small saucepan, skimming excess fat, and serving them as a simple sauce. Position the oven rack in the lower third of the oven to ensure the bottom of the roasting pan receives sufficient heat for vegetable caramelization without burning.