Sheet-Pan Chicken with Peaches and Tomatoes

Preheat oven to 450°F. Arrange tomatoes, peaches, and onion in a shallow baking pan. Drizzle with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt. Toss to coat; spread in an even layer.

In a large bowl combine remaining 2 Tbsp. oil, the garlic, mustard, vinegar, honey, 1/2 tsp. salt, and 1/2 tsp. freshly ground black pepper. Whisk to combine. Add chicken; turn to coat.*

Arrange chicken breasts in another shallow baking pan. Drizzle chicken with any remaining mustard mixture. Place both pans in oven on separate racks. Roast 20 to 25 minutes or until chicken is done (165°F), stirring tomato mixture halfway and rotating pans top to bottom. Transfer chicken to a cutting board. Let rest 10 minutes. Meanwhile, continue roasting tomato mixture until vegetables just begin to brown.

Cut chicken into thick slices; transfer to a platter and top with tomato mixture. Serves 8.