Balsamic glazed chicken and peach panzanella
Prep
15 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favourite summer suppers because it comes together in just over an hour and tastes like you've spent all afternoon cooking. Juicy British peaches are the star here, their natural sweetness perfectly balanced by the sharp balsamic glaze on tender chicken thighs. What I love most is how forgiving this dish is: the beetroot and sourdough soak up all those gorgeous pan juices, creating something hearty yet fresh. Peaches are packed with vitamin C and fibre too, so you're getting real nutrition alongside genuine flavour. It's the kind of meal that feels special without any fuss.
Ella x
Ingredients
- 1red onion(large red onion, sliced into wedges)
- 2waitrose & partners peaches(Waitrose & Partners peaches, sliced into wedges)
- 8british chicken thighs
- 2 tbspbalsamic vinegar glaze
- 300 gramscooked beetroot(cooked beetroot, drained and sliced into wedges)
- 2 tbspolive oil
- 250 gramssourdough bread(sourdough bread (crusts on), torn into bite-sized chunks)
- 90 gramsrocket
Detail level
Instructions
- 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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