Roasted Chicken with Peaches, Basil, and Ginger

I'm always too busy cooking during peach season to post recipes so here's one to help me remember bright summer meals as I wait for the end of winter. 

Use crusty bread to soak up the delicious juice. 

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Chicken with Peaches, Basil, and Ginger

Source: https://cooking.nytimes.com/recipes/1012681-roasted-chicken-thighs-with-peaches-basil-and-ginger

This is about what I make for my family of 6, though the amounts are flexible. 

1 1/2 lbs peaches (firmer fruit is easier to cut but softer peaches will taste just as good)

3 lbs boneless, skinless chicken thighs

6 T extra virgin olive oil

6 T dry sherry or dry vermouth

6 T chopped basil

6 garlic cloves, minced

1 3-inch piece ginger root, peeled and grated

1 1/2 teas salt

1 1/2 teas pepper

Preheat oven to 400F. Halve the peaches and cut them into 1/2 inch slices. 

Toss together all ingredients except for half of the basil on a sheet pan. Roast for 20-25 minutes, until the meat is cooked completely. Sprinkle with the remaining basil.