Peachy-Keen Chicken Roast

• 2 (3 lb.) broilers, cut into portion size pieces
• 1 (No. 2 1/2) can peach halves in heavy syrup, drained (reserve syrup)
• 2 Tbsp. onion, chopped fine
• 2 Tbsp. soy sauce
• 1/2 c. butter or margarine
• 1 tsp. Accent
• 12 maraschino cherries

1. In a large, flat roasting pan, place the pieces of chicken, skin side up, without letting them overlap.
2. In a saucepan, heat the syrup from the peaches to just below boiling point.
3. Add the chopped onion, soy sauce, butter or margarine and Accent.
4. Baste each piece of chicken generously with this mixture.
5. Place in a 375u0b0 oven for 1 1/2 hours, basting frequently.
6. When the chicken is golden brown and tender enough to pierce with a fork, place the peach halves, hole side up, around the chicken.
7. Place a cherry in the center of each peach.
8. Return to the oven for an additional 8 minutes, or until the peaches are warmed through.
9. Serves 8.

broilers, peach, onion, soy sauce, butter, accent, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759112 (may not work)