Balsamic roast chicken with watermelon, cucumber, mint and almond salad

Serves: 4 Prepare & Cook:


  • 12 SpinneysFood Chicken Thighs, skin on
  • 2 tbsp finely chopped rosemary
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp runny honey
  • 350g Fashion watermelon flesh, cubed
  • 3 local cucumbers or ¾ regular cucumber, cubed
  • ½ bunch mint, leaves picked and roughly chopped
  • 20g flaked almonds, toasted


  1. Preheat the oven to 190°C, gas mark 5.
  2. Lift the skin away from the chicken thighs and push ¾ of the rosemary into the gaps. Arrange on a large roasting tray and drizzle with oil. Place in the oven.
  3. Combine the balsamic vinegar, honey and remaining rosemary in a bowl. After the chicken has been in the oven for 15 minutes, remove and coat with the balsamic mixture.
  4. Return the chicken to the oven for 20-25 minutes, basting a few times with the glaze, until the skin is crisp and the meat is completely cooked through.
  5. Just before serving, mix the watermelon, cucumber, mint and almonds together. Serve with the balsamic roast chicken.

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