Last chance for late summer produce everybody! Take a look at this recipe before you hit the famers market for the season's last peaches and tomatoes. Might want to get twice as much so you can make this recipe twice. Trust us on this one. 

Makes 4 servings

What you need

6-8 bone-in, skin-on chicken pieces
coarse salt and freshly ground black pepper
3 tablespoons Tessemae’s Lemon Garlic
3 peaches, cut into 1-inch wedges
1 large red onion, thinly sliced
1/3 cup chicken broth (preferably homemade)
2 tomatoes, cut into 1-inch wedges
2 tablespoons chopped fresh basil
cauliflower rice, for serving 

 
What you do

1. Heat oven to 400 degrees. Season chicken generously with salt and pepper. Heat 2 tablespoons Lemon Garlic in a large cast iron skillet over medium-high heat. Cook chicken until well browned, about 6 to 8 minutes per side.
2. Remove chicken from pan and drain off all but 1 tablespoon fat from pan. Add peaches to pan and cook until golden brown, about 2-3 minutes per side. Remove peaches from pan.
3. Add remaining 1 tablespoon Lemon Garlic to pan and stir in onion; season with salt and pepper. Cook, stirring often, until softened, about 6 minutes. Add chicken back into pan along with broth.
4. Transfer skillet to oven and roast until chicken is cooked through, about 10-12 minutes. Add peaches, tomatoes and basil to pan and roast an additional 5 minutes to blend flavors. Serve with cauliflower rice.