One pan roast chicken, beetroot, potatoes & carrots
Simplify your lunch preparation with our one-pan roast featuring succulent chicken, vibrant beetroot, tender potatoes, and flavourful carrots, all cooked to perfection in a harmonious blend of olive oil, garlic, and white wine.
This wholesome and hassle-free dish is a feast for the senses, combining delightful flavours and textures in every mouthful.
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
You’ll need:
500g new potatoes, cut into wedges
250g pack of cooked beetroot, cut into half
250g Chantenay carrots, or 250g large carrots peeled & cut into 2cm chunks
1 onion, cut into large dice
3 cloves garlic, cut into fine slices
2-3 sprigs for thyme
175ml white wine
4 tbsp extra virgin olive oil
4 chicken legs
salt & freshly ground black pepper
What to do:
Preheat the oven to 200°C/gas 6
In a large roasting tin, mix the potatoes, beetroot, carrots, onion and garlic.
Drizzle over the olive oil and pour over the wine, and tuck the thyme in between the vegetables. Season well with salt & pepper.
Season the chicken legs all over with salt and pepper and lay them on top of the vegetables. Cover loosely with foil and bake in the oven for 15 minutes.
Remove the foil from the tin and return to the oven. Bake for a further 20-25 minutes or until the chicken is golden and crisp and the vegetable are cooked through.
Recipe from www.lovebeetroot.co.uk
Lisa Lawrenson
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