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Heat oven to 425 degrees.
Toss tomatoes and garlic with olive oil in baking dish. Season chicken generously with sea salt and freshly cracked black pepper. Nestle legs, skin-side up, amid tomatoes and garlic.
Bake 40-45 minutes until browned and an instant-read thermometer inserted into thickest leg registers 165° F.
Meanwhile, combine peaches, pepper, onion, cilantro, lime juice, zest, 1 teaspoon olive oil, and honey. Season with sea salt and toss to combine.
Serve roasted chicken and tomatoes with peach salsa.