It’s still Winter here, everyone is tired and a little scratchy, yearning for the warmth of Spring to pop up.

So I love dishes like this where they warm bellies, but aren’t fussy. There isn’t bucket loads of prep, or dishes afterwards for that matter!

I have used Countdowns Odd Bunch range of zucchini and kumara for the vegetables but if those aren’t your thing swap them for your favourite veg. Just be mindful of cooking times. I love broccoli, cauliflower, carrots and cherry tomatoes in dishes like this.

Skinless chicken thigh with the bone in are used here. If you prefer the skin on please use this cut. And similarly if the bone in is not your preference use boneless. But just cook for slightly less time and I do find the bone in helps keep the chicken moist.

You could easily serve this dish on its own for an easy midweek dinner, all prepped before you leave in the morning, then just finish it off when you get home. Otherwise you could serve it with cous cous, a green salad or mashed potatos for a larger meal offering.

Baked Chicken with Balsamic Glaze

Servings 4


  • 4 chicken thighs bone-in skinless
  • Salt & Pepper
  • 2 sprigs of rosemary
  • Neutral Oil for frying
  • 2-3 kumara peels and chopped into chunks approx. 4 cms
  • Zucchini cut lengthwise and horizontally into big batons


  • 1 Cup Balsamic vinegar
  • 1/4 cup white sugar
  • 1 tbls honey
  • pinch salt


  1. Preheat oven to 180 degrees.
  2. On a baking tray, place your kumara and drizzle with oil and salt & pepper.
  3. Place in the oven to start cooking.
  4. Take your chicken and if needed, cut a few little cuts on the bottom of the chicken around the bone so it cooks more evenly.
  5. In a bowl, toss your chicken with the oil & seasoning
  6. In a frypan on a medium heat, cook your chicken thighs on each side, this is to give a nice colour to the outside. Watch they don’t catch, to prevent this, move them around the pan a little with tongs while cooking.
  7. Once this is done, add the chicken, rosemary and the zucchini to the baking tray with the kumara and cover with foil.
  8. Place back in the oven to cook.
  9. Now make the glaze by adding all the ingredients to a saucepan over a medium heat.
  10. Stir with a wooden spoon, and once it reaches a simmer turn the temperature (if needed turn the temperature down to keep on a low bubble). Keep cooking for around 10-15 mins until reduced by half.
  11. After 15 mins and when the glaze is reduced, take the tray out of the oven and spoon some over the chicken and remove the foil. Return everything back to the oven 5-10 mins until cooked through.
  12. Remove from the oven when cooked and serve.
  13. Serve with remaining glaze.
  14. Happy Cooking xx Jana