for family meals :
Pan Roast Lunch of Chicken, Beetroot, Potatoes
recipe for One Pan Roast Lunch of Chicken, Beetroot,
Potatoes and Carrots has been reproduced courtesy of
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres 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
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
to make Roast Chicken, Beetroot, Potatoes and
the oven to 200°C / Gas 6
a large roasting tin, mix the potatoes, beetroot,
carrots, onion and garlic.
over the olive oil and pour over the wine, and tuck
the thyme in between the vegetables.
well with salt and pepper.
the chicken legs all over with salt and pepper and
lay them on top of the vegetables.
loosely with foil and bake in the oven for 15 minutes.
the foil from the tin and return to the oven.
for a further 20 - 25 minutes or until the chicken
is golden and crisp and the vegetable are cooked through.
with permission of www.lovebeetroot.co.uk