This roast chicken recipe is fast, easy and an absolute divine to make. The tangy balsamic sauce that coats the chicken, baked to juicy perfection completely elevates this classic favourite. Balsamic Roast Chicken – a must-try for your next meal!


Adjust Servings
1.2kg bone-in, skin-on chicken thighs
3 large bell peppers
2 red onions
Salt, to season
Naturel Basil Extra Virgin Olive Oil, to drizzle
6 tablespoons Naturel Organic Balsamic Vinegar
1/2 teaspoon salt
5 tablespoons honey or maple syrup
1/4 teaspoon ground black pepper
2 garlic cloves, grated


- Preheat oven to 180°C. Trim and cut the onions and bell peppers into large chunks.
- Place half of the onions and peppers on a deep baking tray, making gaps for the chicken.
- Salt both sides of the chicken thighs lightly, and place them skin side down among the peppers and onions.
- Mix the sauce ingredients together, then pour over the chicken. Drizzle with some olive oil.
- Bake for 25 minutes, then take out and flip the chicken thighs so they are skin side up.
- Return the chicken to the oven for 20 minutes, until the skin side is golden brown and caramelised. Serve!