Balsamic glazed chicken and peach panzanella. Easy to make and takes no time at all to prepare.
PREPARATION: 10 minutes
COOK: 50 minutes
1 large red onion, in wedges
2 peaches sliced in wedges,
8 chicken thighs
2 tbsp balsamic vinegar
300g cooked beetroot, in wedges
2 tbsp olive oil
250g sourdough bread, torn into bite sized chunks
1.Preheat oven to 190C or gas mark 5,
2.Put onion and peach wedges in a large roasting tin,
3.Put the chicken pieces on top, season and brush with 11/2 tsp balsamic vinegar,
4.In another roasting tin mix together the beetroot, 1 tbsp olive oil, and remaining 1/2 tsp balsamic vinegar
5.Put both tins in the oven,
6.Cook for 30 minutes,
7.Remove from oven and increase temperature to 200C , gas mark 6.
8.Add the torn bread to the trays and drizzle with 1tbsp olive oil,
9.Return to oven for 20 minutes,
10.When golden tip everything into a salad bowl, toss through rocket leaves and enjoy.