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Balsamic glazed chicken and peach panzanella
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1 large red onion, sliced into wedges
2 peaches, sliced into wedges
8 essential Waitrose British chicken thighs
2 tbsp balsamic glaze
300g pack cooked beetroot, drained and sliced into wedges
2 tbsp essential Waitrose olive oil
250g sourdough bread (crusts on), torn into bite-sized chunks
90g bag rocket
1. Preheat the oven to 190°C, gas mark 5. Put the onion and peach wedges in a large roasting tin (about 33 x 22cm). Put the chicken pieces on top, season and brush with 1½ tbsp balsamic glaze.
2. In another, small roasting tin, toss together the beetroot, 1 tbsp oil, and remaining ½ tbsp balsamic glaze. Put both tins in the oven; cook for 30 minutes. Remove from the oven and increase the temperature to 200˚C, gas mark 6.
3. Nestle the torn bread into the trays and drizzle with the remaining 1 tbsp oil, then return to the oven for 20 minutes. When golden, tip everything into a large salad bowl, toss through the rocket leaves and serve.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.