Citrus Beets Roasted Chicken

4 steps

Updated at: Thu, 17 Aug 2023 10:31:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories965 kcal (48%)

Total Fat71.6 g (102%)

Carbs34.8 g (13%)

Sugars18.4 g (20%)

Protein47.7 g (95%)

Sodium1562.9 mg (78%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4chicken thighs

bone-in, organic

2 Tbspbutter

cold, or other healthy fat of choice

1 tspchili powder blend

3fresh garlic cloves

minced

2 Tbspfresh rosemary

peeled and sliced in half lengthwise

1fennel bulb

core removed and chopped into large chunks

1 ½ tspsea salt

divided

3 Tbspbutter

melted, or other healthy fat of choice

4beets

large, stems removed, peeled and sliced into 1/4” thick rounds

0.5orange

Juice of

Instructions

Step 1

1. Preheat the oven to 400 degrees F. Get a large baking pan/sheet ready and set aside.

Step 2

2. Place chicken thighs on baking pan/sheet, spread out at least 3 inches apart. Add ½ tablespoon cold butter to the top of each chicken thigh. Evenly distribute the chili powder over the tops of the chicken thighs. Set aside.

Step 3

3. In a large mixing bowl, add half of the garlic, half of the rosemary, half of the orange zest, carrots, fennel, ½ teaspoon sea salt and half of the melted butter. Stir to combine and spread out on the baking pan. Add the beets and remaining garlic, rosemary, orange zest and melted butter to the mixing bowl. Sprinkle with ½ teaspoon sea salt and stir to combine.

Step 4

4. Spread the beets out on baking pan/sheet. Squeeze the juice of half an orange over all of the vegetables. Evenly distribute and sprinkle the remaining ½ teaspoon of sea salt over the chicken thighs. Place baking pan/sheet in preheated oven and bake for 1 hour until vegetables are tender and chicken is cooked through with a golden brown skin.