One pan chicken, beetroot, potatoes and carrots

Name: One pan chicken, beetroot, potatoes and carrots
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Cuisine: European, British
Ingredients: 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

5 steps

Prep:15minCook:4min

Updated at: Thu, 17 Aug 2023 12:05:59 GMT

Nutrition balance score

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Ingredients

4 servings

500gnew potatoes

cut into wedges

250gcooked beetroot

cut into half

250gChantenay carrots

& cut into 2cm chunks

1onion

cut into large dice

3 clovesgarlic

cut into fine slices

175mlwhite wine

4 Tbspextra virgin olive oil

4chicken legs

salt

freshly ground black pepper

Instructions

Step 1

Preheat the oven to 200°C/gas 6.

Step 2

In a large roasting tin, mix the potatoes, beetroot, carrots, onion and garlic.

Step 3

Drizzle over the olive oil and pour over the wine, and tuck the thyme in between the vegetables. Season well with salt & pepper.

Step 4

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.

Step 5

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.

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