Rubbed Roast Chicken with Peaches

Step 1
Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray.

Step 2
Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken.

Step 3
Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes.

Step 4
While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes.

Step 5
Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.