Start by removing the skin from the chicken thighs and cleaning up any excess fat. If you prefer to leave the skin on, you can do that as well.

Place the chicken thighs into a large bowl and seasoned with garlic powder, red pepper flake, Dijon mustard, peach marmalade, salt and pepper. Drizzle with olive oil and mix to coat all the chicken. Set aside.

Wash the peaches thoroughly and cut in half. Twist the 2 halves and remove the pit. Using a small spoon scrape out the pit area to clean up. Cut each half into three large wedges. Set aside until ready to sear.

Preheat the oven to 400°F.

Into a sauté pan, add olive oil and sear the chicken on both sides. There is no need to cook the chicken through because it is going into the oven. Remove the chicken from the pan and place on a plate.

Into the same pan add the lemon juice and peach marmalade to deglaze, stirring with a wooden spoon to scrape all the bits off the pan. Add your peaches in and make sure they are cut side down. Lightly sear them on both sides. Removed from the pan

To an oven safe baking dish, add the chicken and peaches. Top with fresh thyme and place in the oven for 35 to 40 minutes or until the internal temperature has reached 165°F.

Place the chicken and peaches on a serving dish and pour the pan juices over everything. Enjoy!