Honey-baked chicken and peaches

Preheat the oven to 425F. Meanwhile, take boneless skinless chicken thighs from the refrigerator, spread out the meat to an even thickness, and coat in a few small drops of honey, some oyster sauce, and LOTS of garlic powder. You can also add a bit of pressed ginger or curry powder if you like more spice.

Line a baking pan with foil and spray with a light coating of baking spray. Place the (still chilled) chicken into the oven and bake for about 15mins. (I suspect 450F for 12mins might work even better.) About 12mins in, drain a small can of tinned peaches, and add a few slices to the baking pan.

Remove the chicken and peaches to your serving plate and let rest for a few minutes. If serving with brown rice, transfer it to the baking pan during this time to soak up the remaining juices. Top with toasted almonds or pistachios.

Verdict: YES. Almost no clean-up, too.

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