Step 1

Position rack in top third of oven. Preheat oven to 375°F (190°C).

Step 2

Scatter chopped scallions all over half-sheet pan. Arrange chicken in a single layer - with room in-between - on top of scallions and season generously with salt and pepper. Scatter peaches about (I placed one wedge on each chicken thigh), then drizzle ingredients with balsamic vinegar and maple syrup. Crush rosemary between fingertips and sprinkle overall.

Step 3

Roast in oven for 35 to 45 minutes or until chicken is cooked through, skin is crispy, and the dish is saucy. Allow chicken to rest while you pour off the sauce into a small pot, skim-off excess fat, and boil for a few minutes or until thickened and reduced; it will turn glossy. It should be the texture of mapkle syrup or even a bit thicker. Brush this thickened glaze over the chicken and serve. We love this dish served with rice and a green vegetable- or mashed potatoes!