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Recipe for family meals :

One Pan Roast Lunch of Chicken, Beetroot, Potatoes and Carrots

This recipe for One Pan Roast Lunch of Chicken, Beetroot, Potatoes and Carrots has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Roast Chicken, Beetroot, Potatoes and Carrots

500g new potatoes, cut into wedges
250g pack 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
4tbsp extra virgin olive oil
4 chicken legs
salt & freshly ground black pepper

One Pan Roast Lunch of Chicken, Beetroot, Potatoes and CarrotsHow to make Roast Chicken, Beetroot, Potatoes and Carrots

  • 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 and 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.

Serves 4

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Published with permission of www.lovebeetroot.co.uk

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