Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.
Recipe courtesy of Nancy Fuller