
By SW Sarah
One pan chicken, beetroot, potatoes and carrots
5 steps
Prep:15minCook:4min
Updated at: Thu, 17 Aug 2023 12:05:59 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories780.4 kcal (39%)
Total Fat48.2 g (69%)
Carbs37.9 g (15%)
Sugars9.1 g (10%)
Protein40 g (80%)
Sodium467.6 mg (23%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

500gnew potatoes
cut into wedges

250gcooked beetroot
pack, cut into half

250gChantenay carrots
or 250g large carrots peeled, & cut into 2cm chunks

1onion
cut into large dice

3 clovesgarlic
cut into fine slices

2 sprigsthyme

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.
View on lovebeetroot.co.uk
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked