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Lemon thyme chicken with roasted balsamic beetroot recipe

18 ratings

This delightful roast chicken dish is enhanced by aromatic thyme, earthy beetroot and zesty lemon. The perfect dish for a family dinner or gathering with friends, why not give it a try as a light alternative to your usual Sunday roast? See method

Serves 4
15 mins to prepare and 55 mins to cook
506 calories / serving

Ingredients

400g (13oz) new potatoes, halved
1 x 300g pack cooked beetroot (not in vinegar), cut into wedges
4 whole garlic cloves, skin on
8 chicken thighs, skin on
2 tbsp olive oil
1 lemon, zested and juiced
2 sprigs thyme, leaves picked
1 tsp balsamic vinegar
large handful rocket

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2110kj
506kcal 25%
Fat
33g 46%
Saturates
10g 52%
Sugars
7g 8%
Salt
0.6g 10%

of the reference intake
Carbohydrate 24.4g Protein 29.9g Fibre 3.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a pan of boiling water for 12-15 minutes, until tender. Drain and set aside.
Tip the cooked potatoes into a large, shallow roasting tin and crush slightly with a fork. Add the beetroot and garlic cloves. Nestle the chicken between the vegetables and drizzle with the olive oil. Scatter over half the lemon zest, then add a squeeze of lemon juice and the thyme; season well. Roast for 30 minutes.
Increase the heat to gas 7, 220°C, fan 200°C. Remove the tin from the oven and drizzle the balsamic vinegar over the beetroot. Return to the oven for a further 5-10 minutes, until the chicken is cooked through with no pink meat showing and the skin is golden and crisp. Remove from the oven and scatter with the rocket and remaining lemon zest; serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.