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