Balsamic glazed roasted chicken pieces with mozzarella, cherry tomatoes and pesto

Prep time
Cook time

All the classic Italian flavours that you love baked into one easy dish!


  • 8 chicken pieces, thighs and drumsticks
  • 1 Tbsp (15ml) dry oregano
  • 1 Tbsp (15ml) dry basil
  • Salt and milled pepper
  • 2 Tbsp (30ml) olive oil
  • 1 Tbsp (15ml) garlic, finely chopped
  • ¼ cup (60ml) chicken stock
  • ¼ cup (60ml) balsamic vinegar
  • 2 Tbsp (30ml) brown sugar
  • 1 punnet (250g) cherry tomatoes
  • 1 punnet (250g) buffalo mozzarella, cubed
  • Basil pesto, to taste
  • Handful fresh basil


  • Preheat the oven to 180°C.
  • Place the chicken in a bowl and season with oregano, basil, salt and pepper.
  • Heat a pan on high heat with the olive oil. Once hot, add the chicken skin side down and let it get golden and crisp.
  • Turn the chicken over and cook the other side for 3 minutes. Remove from the pan and place the chicken pieces skin side up in a roasting dish with the tomatoes.
  • Turn the heat of the pan down to low. Add the garlic and sauté for 2 minutes.
  • Deglaze with the chicken stock and balsamic vinegar, and add the sugar. Simmer for 3 minutes.
  • Pour the balsamic mix over the chicken pieces and add the cherry tomatoes.
  • Place the dish in the oven with a lid or foil cover.
  • Roast for 30 minutes, then remove the lid and roast uncovered for a further 20 minutes.
  • Remove the chicken from the oven and turn the oven onto grill.
  • Sprinkle the mozzarella cubes over the chicken pieces and return to the oven. Allow to grill until the cheese is golden.
  • Drizzle over the pesto and garnish with fresh basil leaves. Serve.