Balsamic glazed chicken and peach panzanella

Name: Balsamic glazed chicken and peach panzanella
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 large red onion, sliced into wedges; 2 Waitrose & Partners peaches, sliced into wedges; 8 British chicken thighs; 2 tbsp balsamic vinegar glaze; 300 g cooked beetroot, drained and sliced into wedges; 2 tbsp olive oil; 250 g sourdough bread (crusts on), torn into bite-sized chunks; 90 g rocket

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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Ingredients

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

Method

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.
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.
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.