1 (2 1/2 to 3 lb.) broiler/fryer chicken, cut up
1 (16 oz.) can peach halves, in syrup
2 tbsp. lemon juice
2 tbsp. lite soy sauce
3 tbsp. butter
1 tbsp. cornstarch

Arrange chicken in 13 x 9 x 2 inch baking dish. Sprinkle with salt and paprika. Drain peaches reserve 1/2 cup syrup. Combine syrup, lemon juice, and soy sauce. Set aside 4 peach halves, mash remaining. Add mashed peaches to syrup; drizzle over chicken. Dot with butter. Bake, uncovered, for 45 minutes at 375 degrees, basting with sauce. Add peaches, bake 15 minutes more, basting often. Place on platter and keep warm. Combine cornstarch and 2 tablespoons water, stir into pan juices. Cook until thick, stirring. Serve with chicken. Serves 4.