One-pan roast chicken and beetroot recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 40 min

Nutrition per portion

Calories 423 kCal 21%
Fat 17.6g 25%
  -  Saturates 3.5g 18%
  -  of which Sugars 9.9g 11%
Salt 0.7g 12%
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  • 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!


    • 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


    • 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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