1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
2/3 c. flour
1 1/2 tsp. ground ginger
1 tsp. salt
2 tbsp. butter
2 tbsp. salad oil
1 (29 oz.) can cling peach halves, drained

Rinse chicken; pat dry. Combine flour, ginger, and salt. Dredge chicken in flour mixture. Melt butter with oil in shallow baking pan. Arrange chicken, skin side down in pan. Do not stack pieces. Bake at 350 degrees for 45 minutes. Turn; place 1 peach half on each piece. Return to oven; continue baking 15 minutes.