45 Min

• 2 Whole Chicken Legs
• 5 Roma Tomatoes, cut in half lengthwise
• 3 Garlic Cloves, cut in half
• 2 Peaches, peeled and diced
• 1/2 Jalapeño Pepper, seeds removed and finely diced (optional)
• 1/2 Small Red Onion, minced
• 1/2 bunch Cilantro chopped
• Zest and Juice of 1 Lime
• ½ tsp Honey
• Sea Salt and Black Pepper

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.