Balsamic glazed chicken and peach panzanella
Waitrose and Partners

Balsamic glazed chicken and peach panzanella

This roasted chicken and peach dish provides a wonderful contrast between the sweet peaches and savoury chicken. The rocket adds a peppery kick and the balsamic glaze gives a sweet and tangy flavour. 

5 out of 5 stars(3) Rate this recipe
High protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

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  • 1 large red onion, sliced into wedges
  • 2 Waitrose & Partners peaches, sliced into wedges
  • 8 British chicken thighs
  • 2 tbsp balsamic vinegar glaze
  • 300g cooked beetroot, drained and sliced into wedges
  • 2 tbsp olive oil
  • 250g sourdough bread (crusts on), torn into bite-sized chunks
  • 90g 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.

Cook’s tip

If you wish, you could swap the glaze for standard balsamic vinegar or another slightly sweet variety, such as sherry vinegar.

And to drink...

Waitrose & Partners Blueprint Fairtrade Chenin Blanc, South Africa, is a great-value wine bursting with aromas of quince, lime and juicy peach.


Typical values per serving when made using specific products in recipe


2,184kJ/ 521kcals



Saturated Fat












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