Pre-heat oven to 400 (We’ve also cooked the chicken at 410 depending on the oven)
Peel 1 or 2 peaches and remove pit. Slice thin enough to be able to stuff under the skin of chicken with out tearing the skin. Place sliced peaches in a bowl and marinate in 4 tablespoons (or to your taste) of hot honey for at least 30 minutes. Loosen skin of chicken and place the peaches under the skin. On top of the peaches place a sprig of fresh rosemary on each breast. On a cookie sheet with a lip, cover the bottom of the pan with foil, then place chicken on cookie sheet. Rub the skin with a little olive oil to prevent it from drying out. Tent the chicken with foil for the first 30 minutes or so and keep an eye on the chicken so it does not burn. Cook for 50 minutes depending on the size and weight of the bird. We use a thermometer to make sure the internal temp reaches 165.
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