Roasted Chicken & Beetroot
This recipe features in these meal plans: Autumn Specials.
Roasted chicken, beetroot, potatoes, shallot and carrot in a balsamic vinegar and thyme glaze.
- 250g of cooked fresh beetroot, cut into wedges
- 1 medium carrot (approx 125g), thickly sliced
- 2 chicken breast fillets, skin on
- 4 large new potatoes (approx 110g each), halved
- 4 small shallots (approx 40g each), peeled and halved
- 100ml of white wine
- 2 cloves of garlic, gently crushed with the side of a knife
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 40 mins
- Oven temp: 200c
- Price per person: £3.50
- Store cupboard: Cook's
- Calories per serving: 682
- 5-a-day per serving: 3.3
- Print Recipe
- Preheat the oven. Mix together the beetroot, potatoes, carrot, shallots and garlic in a large roasting tray and then combine the thyme, balsamic vinegar and 2 tbsp oil and pour over the vegetables. Season with salt and pepper and transfer to the oven to roast for an initial 20 minutes.
- Meanwhile, season the chicken breasts with salt and pepper. Heat 1 tbsp oil in a frying pan fry the chicken, skin side down, over a high heat for 3-4 minutes, or until the skin is browned and crispy.
- Once the vegetables have had 20 minutes in the oven, lay the chicken on top, skin side up, and return to the oven for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken and vegetables from the roasting tray, cover and set aside.
- Next, deglaze the pan to make a white wine reduction. Transfer the roasting tray to a medium heat on the hob and pour in the wine, stirring with a wooden spoon to scrape up the caramelised bits from the tray. Simmer for 2-3 minutes, or until the wine has reduced by half.
- Serve the roasted chicken and vegetables and pour on the white wine reduction.
Add a comment
Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)