Lay chicken legs into a roasting tin with seasonal beetroot and carrots, pour over a little wine and olive oil, stick it in the oven for 40 minutes and roast dinner's done!
Ingredients
- 500g new potatoes, cut into wedges
- 250g pack cooked beetroot, cut into half
- 250g Chantenay carrots, or 250g large carrots peeled and 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 and freshly ground black pepper
WEIGHT CONVERTER
Method
- To start this chicken leg recipe 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 mins.
- Remove the foil from the tin and return to the oven. Bake for a further 20-25 mins or until the chicken is golden and crisp and the vegetable are cooked through.
Top Tip for making One-pan roast chicken and beetroot
You could use any cuts of chicken you like. Breast is more expensive but thighs and wings are cheaper and just as tasty too.
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