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    Balsamic glazed chicken and peach panzanella

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hours

    Serves: 4

    Ingredients

    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

    Method

    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. 

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue

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